Description:

Can be prepared in 45 minutes or less.

Source:

Theresa

Serves/Makes:4

Ingredients

• 2 slices of bacon, chopped
• 1 small onion, chopped fine
• 1 garlic clove, minced
• 1 small rib of celery, chopped fine
• 1 carrot sliced thin
• 1-1/2 cups (350 ml) chicken broth
• 1 16 ounce can white beans, rinsed well and drained
• 1 16 ounce can tomatoes, drained and chopped
• 1/3 cup (80 ml) tubetti, or other small tubular pasta
• 2 tbsp (30 ml) minced fresh parsley leaves
• Freshly grated Parmesan

Preparation

• In a heavy saucepan cook the bacon over moderate heat, stirring until it is crisp.
• Pour off all but 1 tbsp (15 ml) fat, then cook the onion and the garlic, stirring until onion is softened.
• Add the celery, the carrot, and the broth and simmer mixture covered for 5 minutes.
• In a bowl mash 1/3 cup (80 ml) of the beans, stir them into the bacon mixture with the remaining whole beans and tomatoes and simmer the mixture, covered, 5 minutes, stirring occasionally.
• Stir in the tubetti, simmer the soup covered for 10 minutes or until pasta is al dente, and if desired thin the soup with water.
• Let the soup stand off the heat, covered for 5 minutes.
• Stir in the parsley, and serve the soup in bowls.
• Sprinkle with the Parmesan.

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