689278 pasta e fagiolo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
| 2 | Garlic cloves, finely chopped | |
| 1 | (29 oz.) can peeled plum tomatoes, crushed | |
| 1 | (14 oz.) can northern white beans, drained | |
| 8 | ounces | Ditalini (pasta shaped like short tube) |
Directions
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