Recipe and photo courtesy of National Pork Board. You can find more information at PorkBeInspired.com.
Ingredients
- 8 slices bacon, crisply-cooked
- 1 28-oz can crushed tomatoes
- 14½ oz can chicken broth
- 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
Set the EGG for direct cooking at 450°F/232°C. Preheat the Dutch oven on the grid for 10 minutes.
Coarsely crumble bacon and set aside. In Dutch oven, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In 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.
Makes 4 servings
