Ingredients

• 4 slices bacon, diced
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 3 1/2 cups chicken stock
• 2 (15 ounce) cans cannellini beans, drained and rinsed (or other white bean)
• 1/2 cup diced cooked chicken
• 1 (14 1/2 ounce) can whole tomatoes, including juice, chopped
• 1/4 cup dry red wine
• 1/4 cup chopped fresh flat leaf parsley
• 1 teaspoon salt (or to taste, amount will depend on how salty your chicken stock is)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• fresh ground black pepper
• freshly grated parmesan cheese, for topping

Instructions

1. In a big soup pot over medium heat, cook the bacon until the fat renders, about 3 minutes.

2. Add in the onion and garlic; stir/saute in the bacon drippings until tender and the bacon is crisp, about 5 minutes longer.

3. Add all the remaining ingredients except the parmesan.

4. Decrease heat to low and simmer, uncovered, until the flavors are blended, 10-15 minutes.

5. Serve with Parmesan sprinkled on top.