689278 pasta e fagiolo

8 servings

Ingredients

Quantity	Measure	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