my first attempt. It has some nice fresh vegetables such as zucchini and green beans and isn't as thick. I ate this with some little parmesan croutes for dipping.
2 onions, finely diced
2 celery stalks, large dice
2 carrots, large dice
2-3 strips of bacon, sliced into paperclip-sized strips
2 cloves garlic, minced
one can of white kidney beans
1 zucchini, large dice
2 handfuls of green beans, chopped into one-inch pieces
4 cups chicken stock
2 cups water
1 can diced tomatoes (14 oz)
2 bay leaves
1 Tbsp herbes de Provence
half a cup of shell pasta
olive oil for frying
parmesan cheese, grated, for garnish
Fry the bacon in the bottom of a stock pot on medium heat. Drain off and
discard all but one tablespoon of the fat. Add a bit of olive oil to
the pan. Add the onions and garlic and fry
seven to 10 minutes until softened but not browned.
Add the celery and carrots, stirring for a couple of minutes.
Add the chicken stock, diced tomatoes, water,
bay leaves and herbes de Provence. Bring to a boil. Turn down the heat and add the white kidney beans, green beans and zucchini. Simmer gently for 30 to 40 minutes. Add the pasta during the last eight to 10
minutes of cooking.
Take out the bay leaves and discard. Ladle into bowls and top with grated parmesan cheese.