Tuscan Bean Soup
Serves:
Ingredients:
2
ea
Slices lean bacon chopped
rosemary
2
tb
Chopped parsley
2
lg
Clove garlic minced
Salt as needed
Fresh ground black pepper
to taste
1/4
lb
Small elbow macaroni/
ditalini/arborio rice
1/3
c
Grated parmesan/asiago
2
ts
Ground dried
2
c
Cooked pinto/navy beans
2
tb
Olive oil
1
ea
Chopped carrot
1
ea
Chopped stalk of celery
1
ea
Chopped md onion
1
tb
Flour
2
tb
Tomato paste
3
c
Beef broth
2
c
Bean juice/water as
needed
cheese for garnish
Method:
In large pot, cook the bacon until crisp.
Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
Stir in flour and tomato paste.
Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
Simmer slowly until the vegetables are tender, adding water as needed.
Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
Add water, if needed.
Add the beans and heat through.
Taste for adequate seasoning.
If soup is not thick, puree one third of it and return the puree to the pot.
Serve soup with a bowl of grated cheese.