Pasta E Fagioli

By mytastytreasures

Comforting soup that is out of this world delicious!!

Ingredients

• 4 ounces bacon (4 slices) chopped med
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon fresh oregano, minced or
• 1 teaspoon dried
• 1/4 teaspoon red pepper flakes
• 1 (28oz) can diced tomatoes with juice
• 2 (15.5oz) cans cannellini beans,
• rinsed
• 3 1/2 cups low-sodium chicken broth
• 2 1/2 cups water
• 1/4 teaspoon salt
• 8 oz (1 3/4 cups) small pasta
• 1/4 cup minced parsley
• Pepper
• Parmesan cheese, for grating
• Olive oil, for drizzling

Preparation

Step 1

1. Cook the bacon in a large dutch oven over medium heat till crisp. About 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until onion is softened, about 5 minutes. Stir in the tomaoes with their juice, beans, broth, water, and salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until slightly underdone. Off heat, stir in the parsley, and pepper. Sprinkle individual bowls with the freshly grated cheese, and a drizzle of olive oil.

** Soup can be made ahead through step 1, refrigerated up to 2 days, or frozen up to one month. Reheat over low heat before proceeding to step 2.