Tuscan Bean Soup

This is a delightful soup that incorporates beans into the diet and the leftovers taste even better.

You’ll Need

• 2 slices bacon, chopped
• 2 Tablespoons olive oil
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 medium onion, chopped
• 2 Tablespoons flour
• 2 Tablespoons tomato paste
• 3 cups beef broth
• 2 cups water (more if needed)
• 2 cups navy beans, cooked (save bean juice)
• 2 teaspoons dried rosemary
• 2 Tablespoons chopped parsley
• 2 garlic cloves, minced
• Salt and pepper to taste
• ¼ pound elbow macaroni or Arborio rice
• 1/3 cup freshly grated parmesan or Asiago cheese

Directions

• 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.