Tuscan Bean Soup

You’ll Need

• 2 slices bacon, chopped
• 2 Tablespoons olive oil
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 1 medium onion, chopped
• 2 Tablespoon flour
• 2 Tablespoons tomato paste
• 3 cups beef broth
• 2 cups water (more if needed)
• 2 cups navy beans, cooked
• 2 teaspoons dried rosemary
• 2 Tablespoons chopped parsley
• 2 garlic cloves, minced
• Salt and pepper to taste
• ¼ pound elbow macaroni or arborio rice
• 1/3 cup freshly grated parmesan or asiago cheese

Directions
In large pot, cook the bacon until crisp.
Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
Stir in flour and tomato paste.
Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
Simmer slowly until the vegetables are tender, adding water as needed.
Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
Add water, if needed.
Add the beans and heat through.
Taste for adequate seasoning.
If soup is not thick, puree one third of it and return the puree to the pot.
Serve soup with a bowl of grated cheese.