A comforting and flavorful soup combining bacon, beans, and pasta for a satisfying meal.
Cook the bacon in a saucepan over medium heat until crispy, then remove and set aside.
Cooking the bacon first allows you to use its rendered fat for sautéing the vegetables, enhancing the flavor.
Add the chopped onion, celery, carrot, and minced garlic to the saucepan and sauté until softened.
Cut the vegetables into uniform pieces to ensure even cooking.
Stir in the diced tomatoes and cook for 5 minutes to blend the flavors.
Allowing the tomatoes to cook slightly enhances their sweetness and depth of flavor.
Pour in the chicken broth and beans, bring to a boil, then reduce to a simmer.
Simmering the soup allows the flavors to meld together beautifully.
Add the pasta and cook until tender, about 8-10 minutes.
Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Crumble the cooked bacon and sprinkle it over the soup before serving.
Adding the bacon at the end retains its crispiness for a delightful texture contrast.
Serve the soup hot, optionally garnished with fresh parsley or grated Parmesan cheese.
Serving the soup immediately ensures the pasta remains perfectly al dente.
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