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6
first-course servingsEasy
Published 1998
I think of this as a fall soup, for just before frost assaults my tomatoes. It is also good in winter using canned tomatoes. If in an Italian mode, pass some freshly grated Parmesan cheese.
In a medium saucepan, bring the stock to a boil. Stir in the carrots, leek, and bacon. Return to a boil. Lower the heat and simmer for 10 minutes. Stir in the celery and garlic. Simmer until the celery is almost tender, about 10 minutes.
Stir in the tomatoes and peas. Simmer until the peas are tender, about 8 minutes. Stir in the beans. Season to taste with salt.