This is a Italian soup, It's thick, hearty and a healthy soup. Great for a cold winter day. Serve alone with some crusty bread. I recently got this cookbook from an antique shop in Arundel, Maine. Copyright 1976 Great Home Cooking in America.
Pasta and Bean Soup
1 lb bag of dry Great Northern Beans
1 quart of water and 1 quart of chicken stock
2 1/2 tsp salt
1 large, whole carrot
6 strips of bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 small clove garlic, minced
2 1 lb cans of stewed tomatoes
1/2 bay leaf
1/2 tsp dried oregano leaves
1/2 tsp salt and pepper
1/4 cup of water
1 cup of ditalini, or any small macaroni, cooked according to package directions.
Place beans in a pot and cover with cold water and allow to soak overnight or at least 8 hours. Drain and rinse. Combine the beans, 1 gt of water and 1 quart of chicken broth along with the salt and the carrot. Simmer for 2 hours or until the beans are tender.
Fry the bacon in skillet until crisp. Remove the bacon and drain on paper towel. Crumble and set aside. Reserve 1/4 cup of the bacon drippings. Add to this the onion, celery and garlic. Do not brown saute' until tender. Stir in the tomatoes, spices, and 1/4 cup water. Bring to a boil and then reduce the heat and simmer for 30 minutes. Meanwhile cook the macaroni and drain, When the soup is ready puree at least 1/2 of this mixture. Chop the carrot into bite size bites. Remove the bay leaf. Add the macaroni. Heat thoroughly.