Bean and Pasta Soup

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.

  • Prep:
  • Total Time:
  • Servings: 6
Bean and Pasta Soup

Source: Everyday Food, November 2003


  • 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


  1. In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.

  2. 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.

  3. 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.

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

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

Cook's Notes

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


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