689278 pasta e fagiolo

8 servings
Strips bacon, each cut in half
1 large Onion, finely chopped
6 cups Chicken broth
2 ounces White wine
¼ teaspoon Salt or to taste
½ teaspoon Black pepper
1 teaspoon Oregano
¼ teaspoon Crushed red pepper or to taste
½ teaspoon Basil
1 teaspoon Parsley
1 tablespoon Olive oil
½ cup Grated Romano cheese
Garlic cloves, finely chopped
(29 oz.) can peeled plum tomatoes, crushed
(14 oz.) can northern white beans, drained
8 ounces Ditalini (pasta shaped like short tube)

In large pot, saute bacon strips and onions in olive oil. Just before they brown, add chopped garlic. Let brown, then turn heat off and add wine, seasonings, chicken brother and tomatoes. Turn heat back on and bring mixture to a boil, then lower heat and let simmer for about 5 minutes. Add white beans and Romano cheese and let simmer 3 more minutes. Cook pasta separately, according to directions on box until al dente. Drain and add to soup. Stir and serve. Makes 8 servings. Submitted By BARRY WEINSTEIN On 03-03-95

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