BEAN & PASTA ITALIAN SOUP

YOU WILL NEED:

• 250g ( 80z ) haricot beans 

• 1½ liters ( 6 cups ) of water 

• 125g ( 40z ) bacon pieces 

• 1 onion 1 stick celery 

• 2 cloves garlic 

• 2 tablespoons oil

•  250g ( 80z ) bacon bones pepper 

• 2 tablespoons chopped parsley 

• 1/2 cup small pasta

BEAN & PASTA ITALIAN SOUP RECIPE: 

Place beans in a pan, wash well, cover with the water, cover the pan, bring to a boil, boil for 2 minutes, remove from heat, stand covered 1 hour. Do not drain. Trim rind from bacon pieces, chop bacon finely, peel and finely chop onion and garlic, finely chop celery. ( These can all be finely chopped in a food - processor. ) 

Heat oil in a pan, add bacon and vegetables, and cook, stirring, until the mixture changes color. Add bacon bones to haricot beans and water, together with the bacon and vegetables. Cover, bring to a boil, reduce heat, and simmer, covered, for 1 to 1½ hours or until beans are tender.

Remove bacon bones from soup, remove any meat from bones; discard bones, finely chop meat. Using a slotted spoon, remove about half the cooked beans from the soup, push through a sieve, or blend or process until smooth. Meat from bacon bones can also be processed or blended with the beans. Skim away any oil from the surface of the soup. 

Return the bean mixture to the soup, as shown, and simmer gently while the pasta is cooking. Add pasta to the pan of boiling salted water, boil rapidly uncovered for about 10 minutes or until pasta is just tender; drain. Add to soup with parsley. Season with pepper; the bacon should provide enough salt. Serve topped with grated parmesan cheese. 

Serves 6 

Also Read: ITALIAN BRODO