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Foodgeek: |
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Rating: |
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Servings: |
2 to 4 servings |
Prep. Time: |
:45 |
Total Time: |
1:30 |
Ingredients: |
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1 sm. onion, chopped fine
1 clove garlic, minced
1 sm. rib celery, chopped fine
1 md. carrot, sliced thin
1-1/2 cups chicken broth
1 can (16 oz.) white beans
1 can (16 oz.) tomatoes, drained and chopped
1/3 cup tubetti or other small tube pasta
2 tbsp. fresh parsley, minced
2 slices bacon, chopped
Fresh grated Parmesan cheese, as accompaniment.
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Directions:
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In heavy saucepan cook bacon over medium-high heat, stirring until crisp. Pour off all but 1 tablespoon of fat. Cook onion and garlic in remaining fat until the onion is softened. Add the celery, carrot, and chicken broth and simmer covered for 5 minutes. In a bowl mash 1/3 of the white beans and stir into broth and bacon mixture. Add the remaining whole white beans and the tomatoes; cover and let simmer for 5 minutes, stirring occasionally. Stir in the tubetti, cover and let simmer for 10 minutes, or until pasta is al dente. If desired thin the soup with a little water at this point. Let the soup stand off the heat for 5 minutes covered. Stir in the parsley and serve the soup in bowls and sprinkle with the Parmesan cheese.
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Comments from einar
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This is just one of the soups I make on cold days. I put this right up next to split pea soup with ham hocks!
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User Reviews: |
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