Pasta fagioli (italian bean soup)

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.

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