This simple Italian pasta soup is full of beans and vegetables. Serve with garlic toast for dipping in the soup.

INGREDIENTS | SERVES 6–8

• 2 (16-ounce) cans drained garbanzo beans
• 1/3 cup olive oil
• 1 cup julienned carrots
• ¾ cup diced onions
• 1 cup diced celery
• ¼ teaspoon minced garlic
• 6 slices cooked bacon
• 1½ cups canned drained chopped tomatoes
• 1 quart chicken broth
• ½ teaspoon black pepper
• 1/8 teaspoon ground rosemary
• 2 tablespoons chopped fresh parsley
• ½ cup cooked macaroni

1. Add the beans to a food processor and pulse on and off until the beans are mashed well.

2. Heat the oil in a large soup pot. Add the carrots, onions, celery, and garlic and sauté for 5 minutes on medium heat.

3. Add the remaining ingredients except pasta to the pot. Bring everything to a boil. Reduce heat to a simmer and cook for 20 minutes, stirring occasionally.

4. Add the pasta to the finished soup and serve immediately.