Time
prep 0:45
total 1:30
Ingredients
| 1 | sm. onion, chopped fine | | 1 clove | garlic, minced | | 1 | sm. rib celery, chopped fine | | 1 | md. carrot, sliced thin | | 1-1/2 cup | chicken broth | | 1 can (1 lb.) | white beans | | 1 can (1 lb.) | tomatoes, drained and chopped | | 1/3 cup | tubetti or | | other sm. tube pasta | | 2 tbsp. | fresh parsley, minced | | 2 slices | bacon, chopped | | Fresh grated Parmesan cheese, as accompaniment. |
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Instructions
In heavy saucepan cook bacon over medium-high heat, stirring until crisp. Pour off all but 1 tablespoon of fat. Cook onion and garlic in remaining fat until the onion is softened. Add the celery, carrot, and chicken broth and simmer covered for 5 minutes. In a bowl mash 1/3 of the white beans and stir into broth and bacon mixture. Add the remaining whole white beans and the tomatoes; cover and let simmer for 5 minutes, stirring occasionally. Stir in the tubetti, cover and let simmer for 10 minutes, or until pasta is al dente. If desired thin the soup with a little water at this point. Let the soup stand off the heat for 5 minutes covered. Stir in the parsley and serve the soup in bowls and sprinkle with the Parmesan cheese.
Author's Comments
This is just one of the soups I make on cold days. I put this right up next to split pea soup with ham hocks!
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