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Bean and Pasta Soup

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.

Everyday Food, November 2003 http://www.marthastewart.com/338794/bean-and-pasta-soup
3.366665
Rated
67.3333100(62)62
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 6

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
    • 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

Directions

  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 Note

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

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