This soup is a fall staple in our house! So delicious, easy, and reheats incredibly well. Try it for yourself!
- 1 tablespoon olive oil
- 1 pound bacon, diced
- 2 large carrots, sliced
- 3 stalks celery, diced
- 1 yellow onion, diced largely
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1-14 ounce can diced tomatoes, undrained
- 3-15 ounce can Great Northern beans, drained and rinsed
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 dried oregano
- 1 sprig fresh rosemary
- 1 bay leaf
- parmesan cheese, for serving
- toasted bread, for serving
- Heat olive oil over medium-high heat in a large Dutch oven or stockpot. Add in bacon pieces and fry until crispy.
- Add in carrots, celery, onions, and garlic cloves. Cook for about 5 minutes until the vegetables are starting to soften. Stir in tomato paste and cook for about another minute.
- Add in diced tomatoes, beans, and chicken broth. Stir in salt, black pepper, and oregano; then add in the rosemary sprig and bay leaf.
- Bring to a boil, reduce heat, and let simmer for about 20 minutes to let the flavors come together.
- Remove bay leaf and rosemary stem, taste for seasonings, and add any if necessary.
- Ladle soup into bowls, sprinkle with parmesan cheese, and serve with toasted bread slices. Enjoy!