Since few people are going to get out a grill just to make this soup, it’s a good idea to plan to make it the day after you grill something else. Grill the asparagus and then cover and refrigerate until the next day.
¼ pound slab bacon, diced
1 small Spanish onion, chopped
2 garlic cloves, minced or thinly sliced
1 carrot, peeled, if desired and diced
1 celery stalk, diced
1 ½ cups diced fresh or canned tomatoes
4 cups cooked white beans, well rinsed
6- 8 cups low sodium chicken broth
¾- 1 bunch asparagus, trimmed, grilled and cut into quarters
½ teaspoon black pepper
Shaved Parmesan cheese
Place a large pot over medium high heat and when it is hot, add the bacon. When the fat begins to render, discard all but 1 tablespoon. Add the onion, garlic, carrot and celery and cook, stirring occasionally, until they are golden and limp, about 5 minutes.
Add the tomatoes, beans and chicken broth and bring to a boil. Lower the heat to low and cook, partially covered, for one hour. Add the asparagus and pepper and cook until heated through, about 2 minutes. Serve immediately, garnished with shaved Parmesan cheese.
Yield: about 10 cups