Tuscan bean soup

 

This is an incredibly easy soup to make, comes together quickly, and gets a great flavor from just a little bit of turkey bacon (I like to use turkey bacon because it has much less fat than regular bacon, but it’s big on flavor). Perfect soup for mid-January, in my humble opinion. Or any time of year. Dairy-free, as always. Here’s to hearty meals!

Tuscan bean soup

1 strip of turkey bacon, diced

1 onion, chopped

2 carrots chopped

3 cloves of garlic, chopped

1/2 teaspoon of rosemary

coarse salt and freshly ground pepper

1 tablespoon of tomato paste

2 15-ounce cans of cannellini beans, drained and rinsed

4 cups of chicken broth

1 cup of elbow macaroni

1/4 cup fresh parsley, chopped

grated soy parmesan (optional)

In a stockpot, cook the bacon until browned and crisp. Add the onions and carrots, and cook until the vegetables are softened. Add the garlic and rosemary, and cook until fragrant (about 1 minute). Season with the salt and pepper.

Stir in the tomato paste, beans, broth, and 4 cups of water. Bring to a boil, reduce heat, and simmer, partially covered, for about 10 minutes.

With a potato masher, mash some of the beans, still in the pot, to thicken the soup. This is a great touch.

Add the pasta and cook until al dente (about 10 minutes).

Ladle soup into bowls, sprinkle parsley and optional parmesan. Makes 6 servings.