- Can be prepared in 45 minutes or less.
- 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
- 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.