Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Carrot; chopped |
| 1 \N | Onion; chopped |
| 1 \N | Rib celery; chopped |
| 4 \N | Strips bacon; chopped |
| 1 \N | Clove garlic; chopped |
| 1 tablespoon | Olive oil |
| 1 can | Tomatoes; chopped (28 oz.) |
| 1 can | Chicken broth; not condensed |
| 1½ cup | Water |
| 1 can | White beans; (19 oz.) |
| 2 tablespoons | Parsley; chopped |
| ½ cup | Ditalini pasta; cooked |
In a large pot, saute carrot, onion, celery, bacon and garlic lightly in olive oil. Add tomatoes, water and broth. Simmer for ½ hour. Add parsley, beans and pasta. Heat through.