Summary

Ingredients

• 1 ½ liter meat broth
• 200 g bacon, mixed, smoked
• 1 teaspoon thyme, dried
• 1 can beans, white (850 ml)
• 150 g pasta, small ones, e.. maccheroni
• salt and pepper
• 3 tomato (s)
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon marjoram
• 4 tablespoon olive oil
• 50 g parmesan, rated

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Instructions

1. Bring the meat stock to the boil in a saucepan. Cut the bacon into cubes and add to the broth with the thyme. Let simmer for about 10 minutes. Drain, rinse and drain the white beans. Then add to the broth and simmer for another 10 minutes.
2. In the meantime, cook the pasta in plenty of salted water according to the instructions on the packet. Then drain and drain.
3. Score the tomatoes crosswise and briefly scald with boiling water. Put them off briefly and shed their skin. Quarter and core the tomatoes and cut the pulp into cubes. Peel the onion and the clove of garlic and chop finely. Heat the oil and fry the onion and garlic in it. Add tomatoes and marjoram, season with salt and pepper.
4. Add the noodles to the bean soup and season with salt and pepper. Then add the tomatoes to the soup.
5. Sprinkle parmesan on top before serving.