Tuscan Bean Soup

Recently, my hubby and I went to an Italian restaurant we have been wanting to try for quite some time. I had this soup at the restaurant and wanted to recreate it at home. This soup is so good I ate 3 bowls right away it is earthy and delicious. I modified and simplified this recipe from Emeril Lagasse original Tuscan Bean Soup. 

Tuscan Bean Soup

First Fry:

1 tablespoon olive oil
1/2 pound diced bacon
1 cup diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced

Then add:
1 (14- ounce) can cannellini beans

1 (14-ounce) can diced tomatoes

½ (14-ounce) can of crushed tomatoes

½ cup uncooked pasta

2 bay leafs

1 tablespoon basil

Mix and add to soup:
2 quarts chicken stock, plus extra water if needed

4 tablespoons of flour
Salt and freshly ground black pepper

½ teaspoon paprika

½ teaspoon Italian seasoning 

1 teaspoon garlic powder

Cook the soup for 15-20 min.

Serve the soup in large bowls with grated Parmesan and a slice of toast.