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Ingredients
4 thick slices apple-wood smoked bacon, cut into ¼-inch slivers
2 tablespoons extra virgin olive oil
3 medium yellow onions, thinly sliced
2 cloves garlic, smashed
Sea salt
1 teaspoon raw sugar
4 cups seeded and chopped tomatoes (about 4 or 5)
1 14 ½-ounce can chicken broth
1 tablespoon chopped oregano
1 tablespoon chopped rosemary
4 ½-inch slices country bread, grilled or toasted
⅓ cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
20 grams carbs; 30 milligrams cholesterol; 319 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 4 grams fiber; 917 milligrams sodium; 12 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
- Step 2
Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt.
- Step 3
Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.
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