comfort food by the ladle

Bean and pasta soup

Ingredients
1 strip bacon, diced
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Salt and pepper
1 tablespoon tomato paste
2 cans beans such as cannellini, drained and rinsed
2 cups chicken stock
3/4 cup short tubular pasta
1/4 cup chopped fresh parsley

Directions
1. In a pot, cook bacon over medium heat until browned and crisp.
2. Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary, cook until fragrant, 1 minute. Season with salt and pepper.
3. Stir in tomato paste, beans, stock and 4 cups water. Bring to a boil, reduce heat and simmer, partially covered until soup has thickened slightly, about 10 minutes.
4. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
5. To serve, ladle soup into bowls; sprinkle with parsley.