BLT Soup

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  • 8 slices bacon, crisply-cooked
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (15-ounce) can white beans, (cannellini or navy)
  • 1 1/2 teaspoons Italian seasoning
  • 2 teaspoons balsamic vinegar
  • 1 cup leaf lettuce, shredded
  • 1/4 cup fresh basil, thinly sliced


  1. Coarsely crumble bacon and set aside.
  2. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning.
  3. Bring to a simmer; stir in vinegar.
  4. In small bowl, toss together lettuce and basil.
  5. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce and basil.

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