annies home: Pasta Bean Soup

Monday, March 24, 2014

Pasta Bean Soup

Pasta Bean Soup
Makes 6-8 servings

2 strips of bacon, diced
2 tbsp olive oil
2 medium onions, chopped
3-4 carrots, peeled and chopped
3-4 stalks of celery, chopped
3-4 cloves of garlic, sliced thinly
1 small can of tomato paste
1 tsp dried rosemary
2 cans of navy beans, drained and rinsed
1 cup of short tubular pasta
2 32fl oz cartons of chicken stock
Salt and freshly ground pepper to taste
Parmesan or pecorino romano cheese to garnish

Brown the bacon until crispy. Then add the olive oil, carrots, onions, celery, garlic, rosemary, salt, and pepper. Sweat them until they are soft. Sweating means to cook something, often with a covered lid to create steam, until it softens and without browning it. Add the tomato paste to the pot and cook for a minute, stirring constantly so the tomato paste does not burn.

Next, add the beans and stock. Bring to a boil, then reduce to a simmer. After about ten minutes, if you like your soup thicker, mash up some of the beans. Taste for salt and pepper and adjust as necessary.

Finally, add the pasta and cook until al dente. Serve piping hot with a bit of cheese sprinkled on top.

shared at one or more of these parties
A Round Tuit (Sun3)- Creating My Way to Success

Busy Monday (Sun1p)- A Pinch of Joy

Craftastic Monday (Sun6p)- Sew Can Do

Gingham and Roses Link Up and Social Media Hop (Sun pm)- New Mama Diaries, A New York Foodie

Grand Social- Grandma's Briefs