HealthNotes

Smoky Pasta and Bean Soup

• From: National Pork Board

Ingredients

• 6 slices bacon

• 1 small onion, finely chopped

• 1 rib celery, finely chopped

• 1 medium carrot, peeled and grated

• 2 cloves garlic, minced

• 1/8 tsp hot red pepper flakes, crushed

• 2 cups canned crushed tomatoes

• 2 1/2 cups canned white beans, drained

• 6 cups chicken broth

• 3/4 cup macaroni, or other small pasta

• fresh Parmesan cheese, grated, optional

On chilly fall or winter nights, you can warm up the family with this hearty, vegetable-rich soup.

Directions

• In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 more minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes. Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.