1 Medium - Onion (chopped)
2 - Carrots (chopped)
1 Tbs. - Garlic (minced)
1/2 Tsp. - Dried Rosemary
2 Tbs. - Tomato Paste
1 – 15oz. - Can Navy Beans
1 – 15oz. - Can Great Northern Beans
4 C. - Low Sodium Chicken Stock
4 C. - Water
3/4 C. - Ditalini Pasta
1/2 C. - Ham (diced)
1/4 C. - Parsley (chopped)
Salt & Pepper
In a stockpot, cook the bacon and ham over medium heat until brown and crisp, about 8 minutes. Add the onion and carrot and cook until they are soft, about 5 min. Add the garlic and rosemary and cook for about 1 min, season with salt & pepper to taste. Stir in tomato paste, beans, broth and water. Bring to a boil, reduce heat and simmer, partially covered, until soup has thickened, about 15 min. With a potato masher, smash some of the beans (still in the pot) to thicken soup. Add the pasta and cook about another 10 min, to serve ladle the soup into bowls and sprinkle with parsley.