Tomato Soup

• 5 slices bacon
• 1 tablespoon olive oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 cups stock
• 1 (15.5 ounce) can white beans
• 1 (14.5 ounce) can diced tomatoes
• 2 stalks celery, finely chopped
• 1 bay leaf
• 1 tablespoon smoked paprika
• 1 medium apple, thinly sliced and peeled.
• 1/2 cup red wine
• salt and pepper to taste

1. 1. (Place bacon in soup pot. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.) Skip for Veggie version.
2. 2.Heat olive oil in a large saucepan over medium heat, and saute onion and garlic 10 minutes, or until golden brown. Add Paprika during the final couple of minutes.
3. 3. Stir in stock, beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer. 10 minutes or so. Adjust seasonings.
4. 4.In a small saucepan over medium heat, cook and stir the apple in the red wine until soft (about 5 minutes).
5. 5. Mix bacon, apple/ red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended. Adjust seasonings.

bacon, olive oil, white onion, garlic, stock, white beans, tomatoes, stalks celery, bay leaf, paprika, apple, red wine, salt

Taken from www.epicurious.com/recipes/member/views/tomato-soup-51670401 (may not work)