Smoky Pasta and Bean Soup


Thanks to everyone on Facebook and elsewhere for the birthday wishes! One of the awesome things I received was a camera upgrade; my old camera was top-of-the-line when I bought it, but that was in 2004. The new model is super easy to use, and takes great pictures. I still have a few recipes to work through which were photographed with the old camera, but expect better photography to filter in over the next two weeks. I’m excited!

I am sometimes cautious about serving soup for dinner; I don’t want to leave anyone hungry, and some soups are a little on the wimpy side. Today’s dish is far from wimpy: it is hearty, wholesome, and permeated with the wonderful flavor of bacon. The recipe gives the option of using either macaroni or “other small pasta”. I chose to use miniature farfalle, because I feel that they are more interesting to have in a soup than macaroni. :) Everybody does macaroni. Why not be a little different?

I modified the quantities of the canned ingredients in this recipe. It’s a little inconvenient to measure canned ingredients by the cup. How many cups of any particular ingredient are in a can, anyway? Isn’t it dependent on packing? And what about the leftovers? I find it much simpler to simply add however many cans are required. I measured the can contents myself before modifying the recipe, and the modified amounts given below are pretty close to what the original recipe called for. No more half cans of tomatoes sitting in the fridge!


  • 6 slices bacon, diced
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium carrot, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 1/8 teaspoon crushed red pepper
  • 2 (16-ounce) cans crushed tomatoes
  • 2 (16-ounce) cans white beans, drained
  • 6 cups chicken broth
  • 3/4 cups macaroni or other small pasta
  • Freshly grated parmesan cheese, optional



In a large skillet, sauté the bacon over medium heat until it is cooked.


Add the onion, celery, carrot, garlic, and red pepper to the skillet, and sauté for about 10 minutes or until the vegetables become soft.


Add the tomatoes, and cook, stirring occasionally, for another 10 minutes.


Add the beans and chicken broth, and bring the mixture to a gentle boil.


Add the pasta and cook for another 15 minutes, or until the pasta is tender but firm.

Top with Parmesan cheese if desired.


Serves 8.

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3 thoughts on “Smoky Pasta and Bean Soup

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