Bean soup with noodles

Ingredients for 6 servings:

• 1 ½ liters of meat broth
• 200 g smoked streaky bacon
• 1 tsp thyme, dried
• 1 can white beans (850 ml)
• 150 g pasta, small ones, e.g. maccheroni
• salt and pepper
• 3 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp marjoram
• 4 tbsp olive oil
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bring the meat broth to a boil in a saucepan. Dice the bacon and add it to the broth with the thyme. Simmer for about 10 minutes. Drain the white beans, rinse, and drain. Then add them to the broth and simmer for another 10 minutes. In the meantime, cook the pasta in plenty of salted water according to the package instructions until al dente. Drain and drain. Score the tomatoes crosswise and briefly blanch them in boiling water. Briefly refresh and peel them. Quarter the tomatoes, remove the seeds, and dice the flesh. Peel and finely chop the onion and garlic clove. Heat the oil and sauté the onion and garlic. Add the tomatoes and marjoram, and season with salt and pepper. Add the pasta to the bean soup and season with salt and pepper. Then add the tomatoes to the soup. Sprinkle with Parmesan cheese before serving.