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Ingredients

Serves 6

• 1 strip (1 ounce) bacon, diced
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• Coarse salt and ground pepper
• 1 tablespoon tomato paste
• 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
• 4 cups reduced-sodium canned chicken broth
• 3/4 cup tubetti, ditalini, or other short, tubular pasta
• 1/4 cup chopped fresh parsley

Description

To Make A Vegetarian Version Of This Soup, Replace The Bacon With Two Tablespoons Of Olive Oil And The Chicken Stock With Vegetable Stock. Add More Seasoning To Taste.Note: Use A Vegetable Peeler To Shave A Few Parmesan Curls Over Each Serving.

Martha Stewart