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Smoky Pasta and Bean Soup

Smoky Pasta and Bean Soup

Warm up with this hearty soup. Serve with warmed bread sticks and a salad.


  • 6 slices bacon
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 medium carrot, peeled and grated
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot red pepper flakes, crushed
  • 2 cups canned crushed tomatoes
  • 2 1/2 cups canned white beans, drained
  • 6 cups chicken broth
  • 3/4 cup macaroni OR other small paste shape
  • Fresh Parmesan cheese, grated, optional


  1. In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes.
  2. Stir in tomatoes, cook and stir occasionally for 10 more minutes.
  3. Stir in beans; add broth and bring to a gentle boil. Add macaroni (or other small pasta) and continue cooking until pasta is tender, but still firm, about 15 minutes.
  4. Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8

Nutrition Information: Calories: 180 calories Protein: 10 grams Fat: 6 grams Sodium: 1310 milligrams Cholesterol: 10 milligrams Saturated Fat: 1 grams Carbohydrates: 26 grams

Recipe and photo credit (used with permission): National Pork Board -