White Bean and Tomato Soup

This was a recipe born out of COVID-19. Having an abundance of every variety of white bean and little else, I had to work with what was in the pantry. Luckily, spices, aromatics, and bacon grease will work wonders to enhance depth and flavour. If you don’t have white kidney beans, use another white bean or even chickpeas. If you don’t have fire roasted tomatoes, regular are fine. Garlic from the jar is fine when whole cloves are nowhere to be found. 

Serves 2-4 (in our house, that means 2); Time: 1 hour 10 min.


  • 1 can fire roasted tomatoes
  • 1 can white kidney beans
  • 1 head of garlic peeled
  • white onion 
  • 2 cups of bone broth 
  • Olive oil for cooking the garlic
  • 1 tbsp Aleppo chili (any chili flakes work)
  • 1 tbsp smoked paprika
  • 1 tbsp bacon grease

1. On medium heat, brown the whole garlic cloves and chopped onion in the bottom of a dutch oven or soup pot. Set aside. 

2. Blend 1/2 the beans, the roasted tomatoes, garlic, onion, and the broth in a food processor and pour the mixture into the pot. 

3. Add the rest of the beans, the spices, and bacon grease. Give it a good stir, cover, and let simmer for an hour. 

4. Serve hot with sourdough or rye crisp. 

*Optional. It gives the soup a smokey flavour. You can use duck fat, chicken fat, or olive oil in its place. 

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