White Bean Soup (Sopa de Habichuelas Blancas)
Servings 6-8

1 tablespoon annatto oil
4 ounces fresh bacon, diced
4 ounces Genoa salami, diced
1/4 cup basic Recaito
1/2 cup manzanilla olives, chopped
1 cup tomato sauce
1/2 pound white navy beans, already cooked
8 cups water
1/4 cup short-grain rice
2 ounces angel hair pasta or fidellini
1/2 tablespoon salt
1 teaspoon black pepper

Heat the oil in a heavy skillet and saute the bacon and salami. Add the recaito, olives, and tomato sauce. Cook over medium heat for 3 minutes.

In a soup kettle, combine the beans and water. Add the bacon mixture, rice, noodles, and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked.