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

1. 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.
2. Stir in tomatoes, cook and stir occasionally for 10 more minutes.
3. 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.
4. Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.