Recipe

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• 4 baby bok choy
• 3 strips of bacon
• 1 onion, chopped
• 1 carrot, sliced
• 1 pint cherry tomatoes
• 1 carton chicken broth
• 1/4 cup tubetti or tiny farfalle pasta
• 19- oz can white kidney beans
• 1/4 cup chopped fresh dill

• 1 Directions
• 2 Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters.
• 3 If using large bok choy, thinly slice. It should measure about 4 cups.
• 4 Thickly slice bacon and place in a large saucepan set over medium.
• 5 Cook until bacon is crispy, about 3 min.
• 6 Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp.
• 7 Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.
• 8 While pasta is cooking, drain and rinse beans.
• 9 Stir into soup along with bok choy.
• 10 Simmer until bok choy starts to wilt, 3 more min. Stir in dill.
• 11 Ladle into bowls and enjoy with crusty bread or semmel.