Ingredients
- 8 slices bacon, crisply cooked
- 1 (28 oz) can crushed tomatoes
- 1 (14½ oz) can chicken broth
- 1 (15 oz) can white beans (cannellini or navy)
- 1½ teaspoons Italian seasoning
- 2 teaspoons balsamic vinegar
- 1 cup leaf lettuce, shredded
- ¼ cup fresh basil, thinly sliced
Instructions
Makes: 4 servings
Method: Direct cooking
Equipment: Dutch oven
- Set the EGG for direct cooking at 450°F/232°C.
- Preheat the Dutch oven on the cooking grid for 10 minutes.
- Coarsely crumble the bacon and set aside.
- In the Dutch oven, stir together the crushed tomatoes, chicken broth, beans, and Italian seasoning.
- Bring to a simmer, then stir in the balsamic vinegar.
- In a small bowl, toss together the shredded lettuce and sliced basil.
- Ladle the soup into large plates or bowls.
- Garnish each serving with crumbled bacon and the lettuce-basil mixture.
