Spring Produce

Ingredients

• 4 slices uncooked thick sliced applewood smoked bacon, chopped
• 2 sprigs rosemary, left whole
• 1 teaspoon dried thyme
• 1 dried Bay leaf
• 1 large onion, finely chopped
• 3 carrots, finely chopped
• 2 ribs celery, finely chopped
• 2 tablespoons garlic, chopped
• Salt and pepper
• 2 (15 oz.) cans cannellini beans
• [2] can[s] fire roasted tomatoes
• 1 quart chicken stock, low salt
• 1 1/2 c. small pasta shells
• Grated Parmigiano-Reggiano
• Baguette bead, cut into slices
• sliced provolone cheese

Instructions

1. Heat a large stockpot over medium heat and add oil and bacon. Brown bacon and add herbs, bay leaf, carrot, onion, celery, garlic, salt and pepper to taste. Add beans, fire-roasted tomatoes, water, and stock. Heat on high until soup begins to boil. Add in small pasta shells. Reduce heat to medium and cook until shells are al dente. Remove the bay leaves. To serve, spoon into bowls and top with Parmigiano-Reggiano cheese.
2. To make cheesy toast: cut baguette into slices and top with sliced provolone. Sprinkle with italian seasoning and place under broiler till melted. Float on the top of the soup to simulate an island!

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped fine
• Olive oil
• 1 can tomato sauce
• 1 large can crushed tomatoes
• 2 cups chicken stock
• 1 T. dried italian seasoning blend
• 1/2 tsp. thyme
• 2 T. brown sugar
• 1 tsp. pepper
• Salt to taste
• 2 c. half-and-half
• Parmesan cheese
• Fresh basil, cut into strips

Instructions

1. In a 2-quart stockpot over medium heat, cook onion and garlic in olive oil until onion is soft. Be careful not to burn the garlic! Add in the tomato sauce, crushed tomatoes, chicken stock, italian seasoning, thyme, salt, pepper, and brown sugar. Bring soup to a simmer.
2. Whisk in half-and-half. Heat through, being very careful not to boil the soup. Boiling will cause milk to separate and make for a lumpy soup.
3. Serve warm and garnish with freshly grated Parmesan and fresh basil.