Warm up with this hearty
soup. Serve with warmed bread sticks and a salad.
Smoky Pasta
and Bean Soup
6 slices bacon, diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and grated
2 cloves garlic, minced
1/8 teaspoon crushed hot red pepper flakes
2 cups canned crushed tomatoes
2 1/2 cups drained canned white beans
6 cups chicken broth
3/4 cup macaroni or other small pasta shape
Freshly grated Parmesan cheese, optional
In a large deep skillet,
saute bacon until some fat is rendered; add onion, celery, carrot,
garlic and red pepper to skillet and saute until vegetables are
softened, about 10 minutes.
Stir in tomatoes, cook
and stir occasionally for 10 more minutes.
Stir in beans; add broth
and bring to a gentle boil. Add macaroni (or other small pasta)
and continue cooking until pasta is tender, but still firm, about
15 minutes.
Serve immediately with
Parmesan cheese if desired; or cover, refrigerate and reheat
gently to serving temperature.
