Cranberry Bean Soup with Ditalini

10 minutes to prepare and 12 hours to soak
1 hour 30 minutes to cook

5 servings

Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)

MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving

TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.