Pasta and Bean Soup

1. 1

   Bring a small pan of water to a simmer.

2. 2

   Cut the bacon strips into 4 equal pieces each, add to the water, blanch for 5 minutes, drain, dry well and then fry until crisp.

3. 3

   Set the bacon aside and reserve 2 Tbsp of the bacon fat.

4. 4

   Heat the bacon fat and olive oil in a stock pot over medium heat.

5. 5

   (I did not use the full amount of oil here).

6. 6

   Add the onion, celery, carrot and garlic.

7. 7

   cover and cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.

8. 8

   Add the tomatoes and increase the heat to high.

9. 9

   Cook, stirring until reduced and slightly darkened, about 8 minutes.

10. 10

    Add the beans, stock, bay leaf, salt and pepper.

11. 11

    Bring to a boil, then turn back to a simmer.

12. 12

    Cook 5 minutes.

13. 13

    Mash some of the beans as this will thicken the soup slightly.

14. 14

    Add the reserved bacon and the macaroni.

15. 15

    Bring back to a boil and cook for 5 minutes.

16. 16

    Cover the pot and remove from heat.

17. 17

    Allow to rest for 5 minutes before serving.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.