Here’s another great recipe from Nana’s kitchen, just in time to warm up your lunch table!
We love BLT’s in the summer, so when we found this recipe in a magazine, we thought it would be fun to enjoy the tastes in the middle of winter.
It is a quick & easy soup. Next time we will use our frozen tomatoes from the garden in place of the canned called for in the recipe to cut down on the salt.
Be sure to put the lettuce on just before serving.
While it doesn’t replace BLT’s, it is a good, economical substitute in the middle of winter!
From Nana’s Kitchen
- 8 slices crisply cooked Bacon
- 1 28-oz can crushed Tomatoes
- 1 14-oz can Chicken Broth
- 1 15-oz can cooked White Beans (cannelloni or navy)
- 1 ½ tsp. Italian Seasoning
- 2 tsp. Balsamic Vinegar
- 1 cup shredded Leaf Lettuce
- ¼ cup thinly sliced fresh basil leaves
Coarsely crumble bacon and set aside. In a 2-quart saucepan, stir together tomatoes, broth, beans and seasoning; bring to a simmer and stir in vinegar.
In a small bowl, toss together lettuce and basil. Ladle soup into large soup plates or bowls. Garnish each serving with crumbled bacon and lettuce and basil. Yield: 6 servings
(Italian seasoning includes onion, garlic, rosemary, parsley & basil)
Until next time,