2 tablespoons olive oil
3 strips bacon,coarsely chopped
1 rib celery,chopped
1 onion, chopped
2 cloves garlic,finely chopped
3 cans chicken broth
1 can 15-19 oz cannellini beans,undrained,mashed with — fork
1 can 15-19 oz red kidney beans, drained
1 cup very small past shells or ditalini
salt and black pepper to taste
In large saucepan or Dutch oven,heat oil over medium heat. Add bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or until bacon is cooked and vegetables are softened, stirring occasionally. Add chicken broth and white and red kidney beans, bring to a boli over high heat. Add pasta and reduced heat to medium and cook, uncovered 8 to 10 minutes or until pasta is cooked but not mushy,stirring frequently. Taste to test tenderness. Season with salt and pepper. Serves 6.