QUICK BEAN AND PASTA SOUP WITH CROSTINI
Serves 5

To prepare crostini, cut rustic bread into slices about 1-inch thick. Arrange in a single layer on a baking sheet. Brush both sides of each slice lightly with olive oil. Broil the bread until it turns brown, about 1 to 1 1/2 minutes. Flip the slices and broil them until the second sides brown, 30 to 60 seconds. Watch bread carefully, because it can burn easily, especially if it is stale.

2 teaspoons olive oil
5 ounces lean Canadian bacon, cut into thin strips
1 small red onion, diced
1 small red bell pepper, cored and seeded, diced
2 large cloves garlic, minced
2 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth; see cook's notes
1 cup uncooked, small elbow macaroni
2 tablespoons minced fresh or 1 1/2 teaspoons dried oregano
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1 (15-ounce) can cannellini beans, undrained, divided use; see cook's notes
Freshly ground black pepper to taste
Crostini; see cook's notes
Optional garnish: chopped Italian parsley

In a large pot or Dutch oven, heat olive oil on medium-high heat. Add Canadian bacon, onion and bell pepper. Cook, stirring frequently, until onions soften and start to brown, about 5 minutes. Reduce heat to medium and add garlic; cook 1 minute. Add broth and increase heat to high. Bring to a boil. Add pasta and herbs; boil 8 minutes. Meanwhile, place half of the beans in a food processor fitted with the metal blade. Process until pureed. Remove soup from heat. Add remaining whole beans and the bean puree to the soup; stir to combine. Season to taste with freshly ground black pepper. Presentation: Ladle soup into 5 bowls. Top with crostini and, if desired, a little chopped parsley. Serve immediately.