Bacon & bean soup

1. Heat a large pot over medium-high heat. Add bacon/salami and cook until crispy, about 5 to 8 minutes. Remove to a paper- towel lined plate.

2. Discard all but 2 tablespoons of the bacon fat. Add the onion, celery, carrots, and garlic to the bacon grease. Cook for 5 minutes until soft.

3. Add the beans and chicken broth. Stir to combine. Add the bay leaf.

4. Increase heat to high and bring the soup to a boil. Reduce heat to medium and simmer for approx. 1 hour, stirring occasionally.

5. Remove the bay leaf from the soup, transfer the soup to a blender or grab an immersion blender. Carefully pulse the soup until the desired consistency is reached.

6. Add tomato sauce to the soup. Stir to combine. Add 1/2 of the bacon/salami back into the soup, and season with salt and pepper to taste.

7. Portion soup into serving bowls and garnish with remaining bacon.