Pasta fagioli (italian bean soup)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Carrot; chopped | |
1 | Onion; chopped | |
1 | Rib celery; chopped | |
4 | Strips bacon; chopped | |
1 | 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 |
Directions
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.