Minestrone with Pasta and Beans

Another rockin’ soup from my favorite Italian cookbook.  A total bowl of comfort full of creamy northern beans, big pasta, tangy roma tomatoes and yummy smoked bacon in between, oh! and carrots.

I am SO GLAD I made a big pot of this soup!

Of course, I didn’t follow the original recipe, EXACTLY. I used canola oil, instead of olive oil.  I didn’t have pancetta, but I had hickory smoked bacon.  I was out of celery, so I just added more carrots.  I used great northern beans, instead of cannellini beans and I doubled the amount of beans called for in this soup.  I didn’t have FRESH parsley, I never have fresh parsley.  Although, I always have dried parsley.  SO, Let’s get to cookin’.

HERE’S WHAT I HAD & DID

• 3 tablespoon canola oil
• 1/2 cup chopped uncooked smoked bacon
• 4 small carrots, finely chopped
• 1 small onion, finely chopped

• 2 garlic cloves, finely chopped
• 1 (28oz) can San Marzano whole peel tomatoes (THE BEST TASTING)
• 4 cups low-sodium, fat free chicken broth
• 1 tablespoon dried parsley
• salt & pepper to taste

• 2 cups cooked great northern beans
• 1/2 cup macaroni or 1 cup mostaccioli, UNcooked

• salt & freshly ground black pepper
• shaved Parmesan cheese, to serve

Heat the oil in a large saucepan.  Add the bacon, carrots and onions and cook over low heat for 5 minutes, until vegetables are softened.  Stir occasionally.

Using clean kitchen scissors, cut up the tomatoes into bite size pieces. If you hold them & cut them over the soup pot, it’s easier and all the juices go into the pot.  Pour all the tomatoes juices into the pot, too.  Add in the garlic, chicken broth and salt & pepper to your liking.  Bring to a boil.  Half cover the pan, lower the heat and simmer gently for about 20 minutes, until the vegetables are soft.

Drain the beans and add them to the pan with the UNcooked pasta.  Bring to a boil again.  Cover, lower the heat and continue to simmer for 15 to 20 more minutes.  Check the consistency and add more broth or water if necessary.

Serve hot, sprinkled with Parmesan cheese on top….LET’S EAT!