BLT Pancetta Tomato Soup Recipe w/ White Beans & Garlic Crostini

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Active/Total Time: 40 mins/40 minsServes: 6 to 8

A fresh BLT (bacon, lettuce and tomato) sandwich paired with a bowl of warm tomato soup is just the thing for comfort food on a cold day. In this video, you'll see how to combine both of these foods into one dish.

Prepare the crostini first -- which is another term for toasted and/or fried bread topped with appetizer ingredients. It's very similar to bruschetta, although these two terms are often confused with each other. Bruschetta is a specific toasted bread rubbed with garlic cloves and topped with Italian mixtures, while crostini can be topped with just about anything.

This recipe calls for pancetta to provide the bacon flavor; however, you can substitute prosciutto, bacon, or ham if you prefer.

An essential ingredient of any BLT is, of course, lettuce. But how is this incorporated into a soup course? Just add shredded iceberg lettuce to the bottom of each bowl before ladling the soup over the top. The soup can always be served sans lettuce -- it tastes delicious just on its own -- but the lettuce is necessary if you really want to replicate the taste of a BLT sandwich.

  • 1 French baguette
  • 4 Tbsp extra virgin olive oil
  • 1 clove garlic
  • 1/2 tsp grey salt
  • 3 cloves garlic
  • 6 slices pancetta - can substitute with prosciutto, bacon or ham
  • 2 (28 oz) cans whole tomatoes
  • 4 Tbsp extra virgin olive oil
  • 3 1/2 cups chicken or vegetable stock
  • 1 sprig fresh rosemary
  • 1 parmesan rind (optional)
  • 1/2 tsp Kosher salt (depends on saltiness of pancetta)
  • 1/4 tsp freshly ground black pepper
  • 2 (19 oz) cans cannellini or white beans - can substitute with cooked beans
  • 1/2 head iceberg lettuce (optional)

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