Can be prepared in 45 minutes or less.
Ingredients
Makes about 3 cups, serving 2 as a main course
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.
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Reviews (91)
Back to TopThis is recipe is awesome. I have been making it for 15 years. You can double or even triple the recipe for a crowd. It is definitely better the longer it cooks. I always add red pepper flakes and Italian seasoning. Also top it off with fresh Parmesan cheese.
dana60
Colorado
10/12/2016
Fine, as is...especially if you've made your own chicken broth.
magala46
nyc
10/13/2014
I first tried this recipe a few years back and its been a regular favourite ever since. I often double all of the ingredients save for the stock (which I keep at around 2 cups), then just add small amounts of water as necessary. I find the longer the soup simmers once all ingredients have been added, the better it is. So for those who complain of tastelessness, try this.
biancayh
Brisbane, Australia
3/3/2014
add sherry, fresh oregano, thyme, and rosemary
rpermenter
12/23/2013
Boring and Bland. First recipe that I have made from Epicurious that I did not give 4 forks.
Anonymous
New Jersey
10/26/2012
Lived up to its quick and easy status --tasty too. Needed 1/2 cup more broth for creaminess and more if you want to serve it as soup. I added a bit of fresh oregano at the end with the parsley. Delicious, fresh and nice way to enjoy the individual flavors of beans and toms!
Cobbler
Raleigh, NC
9/9/2011
I enjoyed this recipe but like the other reviewers, I made due with limited ingredients (no celery, 14.5 oz can of tomatoes). I added 2 more cups of chicken stock and minced one chicken sausage for some protein. It turned out pretty well, the cheese was great melted!
Anonymous
New York City, NY
1/17/2010
delicious, and perfect for a cold winter night!
RachelG106
New York, NY
1/10/2010
I very much enjoyed this recipe however I did need to spice it up a bit. I wanted to be sure to have fresh flavors so I added fresh oregano, thyme, and Rosemary. I also made the soup with fresh beans. I took the suggestions of others and added 1/2 cup of sherry and a bit of white pepper. I also used more chicken broth than recommended. I know it seems as though I changed the recipe, I think it was a good jumpingoff point. I served this at a dinner party and had to triple the recipe but it still worked well and everyone loved it.
Anonymous
Oakland, CA
11/14/2009
Just what I have been looking for our "empty nest" meals. Hubby asked me one time why I just couldn't make "a little soup" in stead of 12 servings soup. Habit. This is excellent! And a great diving board for vegetables that need to be used up. I had Italian sausage that needed to be used up. Also added few red pepper flakes for our taste. I doubt if anyone has made this as written. But that's the way it is supposed to be! Any good Italian cook will tell you that--use what you have.
Anonymous
Timbuck2
11/12/2009
Very good. Nice and quick although, another 1/2 cup to a cup broth would not have been problematic.
lesb3
Syracuse, NY
10/16/2009
If you cook the beans with some bay leaves, instead of using the canned beans, the recipe is better. Also try to ad well cut zucchinis, it's perfect for veggies lovers! ;)
AzaraAbbas
Philly, PA
6/22/2009
awesome taste! I altered the recipe a bit - I added 1/2 cup sherry, 2 tablespoons white vinegar, pinch hot pepper flakes, pinch ground white pepper, Mediterranean bail and a dash of Sicilian blend of spices (I purchased from Chef Central awhile back) and salt and pepper to taste. I also sprinkled parmesan on top. I tried the Parsley but I would prefer leaving that out for next time. Not to toot my own horn ,but my boyfriend said I can win a cooking competition with this recipe.
Anonymous
NJ
5/3/2009
This is one of those recipes you can build off of if you don't have the exact ingredients at hand. I had black-eyed peas and crushed tomatoes with a pinch of sugar (I only used one cup). No bacon, but I did have some bacon grease. I used dried basil. Didn't have carrots or celery, so I added fresh green beans. I was low on chicken broth, so I added a bit of poultry gravy mix to the water. Instead of chopping the onion and garlic, I grated it. And I had tiny shell pasta on hand. Oh yes, I have the parmesan...I ALWAYS have parmesan. It's April and it snowed last night. This is going to be perfect tonight.
aiiycat
Berkley, MI
4/6/2009
Wow - this was fabulous! I didn't have celery or carrots, but that didn't seem to matter. I used fresh basil instead of parsley, which I think is a must! This was definitely one of the better soups I have made and is much easier than most - will definitely make again!
Anonymous
Miami
3/9/2009
