Served at the 2025 Wild Bacon Wine Trail, Robller Vineyard
Ingredients:
4 slices bacon, diced
2 cloves garlic crushed
3 large carrots sliced into coins
3 ribs of celery diced
1 medium onion diced
1 green pepper diced
4 cups chicken broth
1 can 15-ounces kidney beans (1 ¾ cups)
1 can 15-ounces red beans (1 ¾ cups)
1 can 15-ounces cannelini beans (1 ¾ cups)
I can 14-ounces crushed Italian tomatoes
1 tsp Italian Seasoning
Salt and pepper to taste
Add the bacon to a medium pot over medium-high heat. Sauté until browned and crisp. Using a slotted spoon, transfer to a paper-towel lined plate to drain.
Add the garlic, carrots, celery, onion, and pepper to the bacon drippings in the pot. Sauté until slightly softened.
Stir in the chicken broth, crushed tomatoes and bacon. Bring to a boil then reduce to a gentle simmer for 10 minutes.
Add the beans. Stir. Cover the pot, and cook for 10 minutes.
Our version of the Tuscan Bread Soup, without the bread.
Serve with Robller Vineyard St. Vincent Rose’
