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Yield: 8


  • 4 slices bacon, diced
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 large yellow onion, diced
  • 2 stalks celery, finely diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 large russet potato, diced
  • 1 (14.5-oz) can diced tomatoes
  • Three-fourths cup dry red wine
  • 4 cupsĀ beef broth
  • 1 (15.5-oz) can cannelloni beans, rinsed and drained
  • 2 cups water
  • 2 bunches Swiss chard, stems removed, chopped
  • 3 teaspoons salt
  • One-fourth teaspoon black pepper
  • 8 day-old Village Hearth Classic Hot Dog Buns torn into bite sized pieces


Cook bacon in a stock pot over medium heat until browned. Add 1 tablespoon olive oil and the onion. Cook until soft and translucent. Add the celery, carrots and garlic. Cook until softened, about 5 minutes. Add the potato and cook an additional 6 minutes, or until it starts to soften.

Add tomatoes, wine, broth, beans and 2 cups of water. Place Swiss chard on top. Cover and bring to a boil. Stir to combine chard and simmer, uncovered, for 45 minutes. Remove from heat and stir in salt and pepper.

To serve, place bun pieces in bowl. Ladle hot soup over buns and drizzle with olive oil.

bun and bean italian soup