Bean and Pasta Soup

By nlhartman

To make a vegetarian version of this soup, replace the bacon with two tablespoons of olive oil and the chicken stock with vegetable stock. Add more seasoning to taste.

Ingredients

• 1 strip (1 ounce) bacon, diced
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• Coarse salt and ground pepper
• 2 1/2 tablespoons tomato paste
• 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
• 4 cups reduced-sodium canned chicken broth (See note about broth in directions.
• 3/4 cup tubetti, ditalini, or other short, tubular pasta
• 1/4 cup chopped fresh parsley

Preparation

Step 1

In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes
Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.

Stir in tomato paste, beans, broth, and 4 cups water or most people like to use another 4 cups chicken broth instead of water--more flavorful. You can even add a little white wine! Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.

With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.

To serve, ladle soup into bowls; sprinkle with parsley.

Cook's Note
Use a vegetable peeler to shave a few Parmesan curls over each serving.