“The creation of a thousand forests is in one acorn”
Ralph Waldo Emerson
It’s amazing how fast the warm colors of Autumn are already starting to appear along our country lane. Granted, we did have a wonderful summer, but it always seems like fall comes so soon! It’s ok though, because besides the Christmas season, this is my favorite time of the year! And with the cooler temperatures, always comes the urge to prepare a large pot of hearty soup, a platter of oven warmed bread, and a few candles scented with pumpkin, clove, and orange, to add to the evening’s ambiance as our family gathers around the harvest table.
I thought you might like to share this wonderful Bean & Bacon Soup with your family this week!
Hearty Bean & Bacon Soup
6 slices lean bacon, diced
1 onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, diced
2 cloves garlic, peeled, minced
1/8 tsp. crushed hot red pepper
2 cups diced tomatoes
2-1/2 cups canned white beans, drained
6 cups chicken broth
3/4 cup small pasta
Freshly grated Parmesan cheese
In a heavy soup pot, saute the bacon until done. Leave the bacon drippings in the pan to saute the other vegetables. Add the onion, celery, carrot, garlic and red pepper to the pot. Saute until the vegetables are soft, approx. 10 minutes on low heat. Be careful not to burn the garlic. Stir in the tomatoes and cook 10 more minutes. Then, stir in the beans and broth. Break up the bacon into smaller pieces, and add to the pot. Bring mixture to a boil, then add the pasta and cook 15 minutes or so until the pasta is done. This soup is great topped off with a sprinkling of Parmesan cheese.