2-tbsp olive oil 3 bacon strips, chopped 1-cup sliced carrots 1-cup chopped onions 1/2-cup chopped celery 1-1/2-tsp minced garlic 6-cups chicken broth, or stock 2-540ml cans of white kidney beans, drained 1-1/2-cups ditali pasta Salt and pepper to taste

Heat olive oil in large saucepan
Add bacon, carrots, onions, celery, and garlic
Sauté until onion is tender
Add broth, cover and bring to a boil: simmer 10 minutes
Meanwhile, in a food processor or blender, puree one can of the beans
Add bean puree, whole beans, and pasta to broth mixture
Bring to a boil and cook; stirring occasionally until pasta is done
Season with salt and pepper

Makes 6-8 servings

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