To make this a vegetarian soup , replace the bacon with 2 tablespoons olive oil and the chicken stock to vegetable stock .
1 strip bacon diced
1 medium onion chopped
1 carrots chopped
1cloves garlic minced
1/2 teaspoon dried rosemary
Salt and Pepper to taste
1 tablespoon tomato paste
2 can beans such as Navy, Cannellini drained and rinsed
4 cups chicken broth
3/4 cup a tubular pasta
1/4 cup chopped fresh parsley
In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally
Add onion and carrots cook until vegetables are soft,about 5 minutes. Add garlic and rosemary;cook until fragrant, Season with salt and pepper
Stir in tomato paste, beans, broth and 4 cups water. Bring to a boil, reduce heat, and simmer partially covered until soup has thickened slightly about 10 minutes.
With potato mashed, mash some of the beans(still in pot) to thicken soup. Add pasta;cool until al dente about 10 minutes