Tuscan Tomato Soup with White Beans and BaconServes six to eightIngredients2 tbsp. canola oil1 md. onion, diced (about 1 c.)1 garlic clove, minced1-2 carrots, thinly sliced (about ½ c.)1-2 celery stalks, thinly sliced (about ½ c.)28-oz. can tomatoes1 tbsp. tomato paste4 c. chicken stock¼ c. rough-chopped parsley5 fresh basil leaves1 bay leaf14-oz. can cannellini beans, drained and rinsed3 slices thick pancetta, cooked crispy and crumbled1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir until onions are translucent (about 5 minutes).2. Add the garlic, carrots, and celery, and cook an additional 3-5 minutes.3. Add the tomatoes and bring to a boil.4. Add tomato paste, stock, herbs, and bay leaf. Reduce heat to medium-low and simmer 20-30 minutes.5. Use an immersion blender to puree until smooth.6. Add beans and cook an additional 5 minutes.7. Salt and pepper to taste.8. Once plated, top with crumbled pancetta.Want more of Simmons? She gave us four more tasty recipes. Then check out sarahmcsimmons.com.