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.