Borlotti beans or black-eyed beans can be subsituted.

1/4 lb. bacon
3 Tbsps oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup finely chopped carrot
16 oz. can tomatoes with juice
1 19-oz can cannelloni beans
4 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups small elbow macaroni

Cut bacon strips into 4 equal pieces and fry until crisp. Drain on paper towel. Discard all but 1 Tbsp drippings. Add oil, on medium heat add onion, celery and carrot.
Cover and cook, stirring occasionally for about 10 minutes until vegetables begin to brown. Add tomatoes and cook uncovered, stirring, over higher heat until reduced in volume and slightly darkened, about 8 minutes.
Add beans, stock, salt, and pepper. Bring to boil then turn down to a simmer. Cook 5 minutes. With the back of spoon, mash some beans to thicken soup slightly. Add the bacon and pasta. Bring back to a boil; cook 5 minutes.
Remove from heat, cover and let stand 10 minutes before serving.

Creole White Bean Soup recipe
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Posted in recipes, cooking, food by Lisa - November 30th, 2006 |
Tags: recipe, soup, mediterranean, diet, pasta

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