This is a recipe I found in our local newspaper, submitted by Ricky Webster, a local chef and restaurant owner. As with most everything I cook, I made a few changes to the original recipe. I sautéd the onion, celery, bay leaves and carrots in olive oil and about 1 tsp of reserved bacon drippings I had in my fridge. I then added the garlic, tomato paste and a generous ¼ tsp of dried French thyme and cooked for a few minutes, until fragrant. I used chicken stock rather than broth and because I don't like mushy pasta, I undercooked the macaroni and added 1/3 cup of diced ham and the beans. We enjoyed the meal, but if you prefer a little more spice, like my husband does, you will want to give my minestrone recipe a try.
115.5 oucecan of beanskidney, cannellini or cranberry are recommended
¼cupfresh basil leavestorn
Freshly grated Parmesan cheeseoptional
Instructions
In a large heavy-bottomed pot, over medium heat, heat the olive oil and sauté the pancetta until golden brown.Add the onion, carrot, celery and bay leaves. Cook until softened, about 5 minutes. Add in the garlic and thyme and cook for another couple minutes.Add the crushed tomatoes, tomato paste, chicken broth, salt and pepper. Cover, lower the heat to low, and simmer for 10 minutes.Remove the lid, stir and add in the dry pasta along with 2 cups of water. Cook according to the package directions until al dente, (approx. 5 minutes)Add in the beans with the liquid from the can and cook for another couple of minutes, or until the beans are heated and the soup is simmering again. Taste for seasoning and adjust salt and pepper.Ladle into bowls and garnish with basil and Parmesan Cheese.Serve immediately.