Jack's Two-Bean Soup

Yes, more soup.

Yes, more soup with beans.

The little man is expanding his food horizons every day -- chips and hot sauce, steak with A-1 sauce, peanut butter and Chicken in a Biskit cracker sandwiches -- but he still loves his old standbys, including this soup. Especially because the pasta fits perfectly on his fingers. Pasta rings are a toddler's best friend.

I happen to be a big fan of this soup, too. It's perfect for lunch, alongside a sandwich. Plus, you can toss pretty much anything in here. And the bacon is totally optional; if I have some on hand, I toss it in. But I don't really miss it when it's gone. (And I always miss bacon.)

Two-Bean Soup
Serves 6

2 strips cooked bacon, crumbled (optional)
1 tsp. vegetable or olive oil
3 stalks celery, chopped (optional)
2 carrots, peeled and chopped
1 potato, peeled and chopped
3 cloves garlic, minced
1 bay leaf
½ tsp dried rosemary, crushed
1 tsp. dried Italian seasoning
3 Tbsp. tomato paste
3 c. chicken broth
1 can small white beans, drained
1 can chickpeas, drained
1 c. small pasta, such as mezzi tubetti
Salt and pepper, to taste

1. Saute vegetables in oil over medium heat until they start to sweat, about 3-4 minutes. Stir in bay leaf and seasonings.

2. Stir in tomato paste, and add broth and beans. Bring soup to a boil and stir in pasta. Reduce heat. Cover and simmer about 10-15 minutes, or until pasta and vegetables are tender.