Bean and Pasta Soup

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
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

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. 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.

Prep: 20 minutes
Total: 40 minutes
Serves 6

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.

Note: Use a vegetable peeler to shave a few Parmesan curls over each serving.


2 responses to “Bean and Pasta Soup

  1. Pingback: Top 10 Fall Recipes « Taras Kitchen Online Blog·

  2. Pingback: Tara’s Top 10 Fall Recipes « Taras Kitchen Online Blog·

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