Smoky Pasta and Bean Soup
Warm up with this hearty soup. Serve with crusty rolls and a simple green salad.
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, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté 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.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.