“Chunky Tomato Cannellini Bean Soup”

If you love soup then I’ve got the recipe to cook up this weekend. It’s perfect for a cold, wintry night and a great lunch for the coming week. Love beans, then pull out the stock pot for Chunky Tomato Cannellini Bean Soup. Filled with white kidney beans better known as cannellini beans, bacon, onion, shallots, and garlic, this soup is heart healthy and delicious. What more could you ask for? Add in fresh herbs like oregano and marjoram and also let’s not forget chipotle chile powder for a little kick and smoked paprika for a smoky note. Garnish with a swizzle of Olive oil and shaved Parmigiano Reggiano and you’ve got one of the best bean soups ever.

Chunky Tomato Cannellini Bean Soup

Beans are one of the best foods for those of us watching our eating habits because legumes are a great source of protein. Beans can also aid in controlling diabetes because legumes are on the low glycemic index meaning they help stabilize blood sugar. Since being diagnosed with diabetes I have introduced beans to my diet more and more. Winter months are the perfect time to cook with beans. So if you’re looking for a food to help prevent or manage diabetes, think beans.

I have adapted this recipe because I didn’t have some of the ingredients on hand. Feel free to make your own Chunky Tomato Cannellini Bean Soup using ingredients you already have on hand. When making soup the possibilities are endless and one recipe is just a canvas in which to create your own culinary masterpiece. So get to cookin’…Soup’s On!

Chunky Tomato Cannellini Bean Soup

Chunky Tomato Cannellini Bean Soup

6 slices low-sodium smoked bacon, diced

1 yellow onion, chopped

2 small shallots, minced

3 garlic cloves, minced

2 T. fresh oregano, chopped

1 t. Chipotle Chile powder

1/2 t. smoked paprika

1 – 28 oz. can whole tomatoes, broken into chunks by hand

2 1/2 cups chicken stock

3 – 15.5 oz. cans Cannellini beans, rinsed and drained

2 T. fresh marjoram, chopped

1/2 t. kosher salt, more to taste

1/4 t. ground black pepper, more to taste

Olive oil, for garnish

Parmigiano Reggiano cheese, grated or shaved, for garnish

In a Dutch oven, add bacon and cook over medium-high heat until browned. Remove all but 2 T. bacon fat; discard excess.

Add onions, shallots and garlic to bacon and continue cooking for 5 to 7 minutes or until onion and garlic soften.

Lower heat and add in chopped oregano, Chile powder, and paprika, stirring to combine, cooking about 2 minutes.

Stir in tomatoes, chicken stock, beans, marjoram, salt and pepper. Bring soup to boil then reduce heat and let soup simmer on low for 45 minutes to 1 hour.

To serve, ladle soup into desired bowls, drizzling each with Olive oil and sprinkled with grated or shaved Parmesan.

Makes 8 – 1 cup servings. Carbs, 33 g.

Recipe adapted from The Bean Institute