Tomato and Bean Stew
- 100 grams Bacon
- 2 small onions
- 1 Red Pepperoncini
- 1 green Pepperoncini
- 2 garlic
- ½ bunch fresh Basil
- 2 tablespoons olive oil
- 1 can peeled tomatoes 500 grams (approximately 18 ounces)
- 1 generous pinch Cumin
- 125 milliliters Vegetable broth
- ½ lemon (juiced)
- 1 can white Gigante bean 500 grams (approximately 18 ounces)
- 60 grams shredded Cheese (such as white cheddar)
Cut the bacon into thin strips. Peel and dice the onions. Rinse the pepperoncini and slice thinly. Peel and mince the garlic.
Heat the olive oil in a large pot and sauté the bacon, onions, pepperoncini and garlic for about 4 minutes. Rinse the basil, pat dry and chop finely.
Drain the peeled tomatoes and add to the pot along with the chopped basil, vegetable broth, cumin and lemon juice. Season with salt and pepper, cover and simmer for about 25 minutes.
Rinse and drain the beans and add to the pot. Continue simmering for 7-8 minutes.
Ladle the soup into bowls, top with shredded cheese and serve.