Appetizers / Soups / Salads

Sun Dried Tomato and Bacon Soup takes several minutes to prepare.

Sun Dried Tomato and Bacon Soup takes several minutes to cook.

Sun Dried Tomato and Bacon Soup makes 6 servings.

The ingredients for Sun Dried Tomato and Bacon Soup are:

6 slices of bacon
1 Tbsp olive oil
1 cup diced onions
1 cup diced carrots
1 cup diced zucchini
4oz (about ? jar) of sun-dried tomatoes packed in olive oil, removed from the oil and finely minced
2 cloves garlic, finely minced
1-2 tsp fresh rosemary or ?-1/2 tsp dried rosemary (can use basil or oregano instead)
2 (15oz) can fire roasted tomatoes (can sub regular)
2 (15oz) cans white beans (drained and rinsed)
4 cups broth (chicken, beef, or vegetable)
2 cups spinach (can sub kale, chard, or other greens)
salt and pepper, to taste
To garnish: croutons (optional)

Here is how you make Sun Dried Tomato and Bacon Soup:

Cook bacon in soup pot. Remove and crumble.Heat oil in a soup pot or Dutch oven over medium heat.Add carrots and onion and saut? until softened, 5-7 minutes.Add zucchini and cook another 4-5 minutes.Add sun-dried tomatoes, garlic, and rosemary (or other herbs) and a little salt and pepper. Cook 1-2 minutes more.Add tomatoes, beans, bacon, and broth. Bring to a bubble and reduce heat to a simmer.Stir in spinach to wilt.Taste and add additional salt, pepper, or herbs, to taste.Top with croutons!

The nutritional information for Sun Dried Tomato and Bacon Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 200.9

• Total Fat: 5.7 g
• Cholesterol: 10.0 mg
• Sodium: 800.9 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 8.3 g
• Protein: 11.2 g