Sunday, January 26, 2014

Smoky Tomato-Bean Soup

This year's beer and food calendar pairing suggested tomato soup and pale ale for January. Sadly, the mister doesn't appreciate the wonder of tomato soup, so I decided to save this one for a night that he was away. I was happily surprised by how much depth of flavor this soup had for minimal effort and time. The smokiness of the bacon and paprika shines in this dish and the sage and herbs give a rich herbalness to the dish. I was happy to not have to share this one. It'd be perfect for a cold winter night ... or just another day in San Francisco.

One year ago: Cod Cakes in Tomato Sauce
Two years ago: Bulgur and Walnut Salad
Three years ago: Espresso Black Bean Stew
Four years ago: Cranberry Winter Stew

Smoky Tomato-Bean Soup (from The Herbal Kitchen)

4 ounces smoky bacon, finely diced
1 tbsp olive oil
1 medium onion, finely diced
3 tbsp chopped sage
3 garlic cloves, finely chopped
1 tbsp sweet smoked paprika
3 lb ripe tomatoes, peeled, seeded, and diced or 1 28 oz can and 1 14.5 oz can diced tomatoes
2 tsp kosher salt (1/2 tsp if using canned tomatoes)
2 tsp coarsely chopped marjoram
1 1/2 cups cooked white beans (1 15 oz can)
freshly ground black pepper

1. Cook bacon in olive oil over medium heat in a large saucepan until it renders and begins to crisp. Pour off half the fat.
2. Add onion, sage, garlic, and paprika and cook until onion softens, 3 minutes.
3. Stir in tomatoes and salt, partially cover, and simmer for 30 minutes.
4. Stir in marjoram and beans. Season and serve.

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