A thick soup that is full of bacon and sautéed apple flavors. When ready to serve top with mozzarella cheese and have a wonderful crusty bread along side. Adapted from another cooking website's email newsletter.
In a large, deep skillet place bacon and cook over medium high heat until evenly browned. Drain bacon well, coarsely chop and set aside.
In a large saucepan over medium flame, heat olive oil and saute onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil, reduce heat and simmer.
In a small saucepan over medium heat add sliced apple and red wine, cook and stir until soft.
Mix bacon, apple, and remaining red wine from saucepan into the stock mixture. Season with salt and pepper to taste. Continue to simmer, stirring occasionally until well blended. Serve immediately.