Servings: Makes about 3 cups, serving 2 as a main course.
2 slices of bacon, chopped
1 small onion, chopped fine 1 garlic clove, minced 1 carrot, sliced thin 1 1/2 cups chicken broth a 16-ounce can white beans, rinsed well and drained a 16-ounce can tomatoes, drained and chopped 1/3 cup tubetti or other small tubular pasta 2 tablespoons minced fresh parsley leaves freshly grated Parmesan as an accompaniment
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.