Bean and Pasta Soup

INGREDIENTS

1 strip (1 ounce) bacon, diced
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

COOK'S NOTE

Use a vegetable peeler to shave a few Parmesan curls over each serving.

DIRECTIONS

1 - In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
2 - Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
3 - 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.
4 - With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
5 - To serve, ladle soup into bowls; sprinkle with parsley.

Source: http://www.marthastewart.com/338794/bean-and-pasta-soup?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=297026&slide=285535&center=276948