|Pasta E Fagioli|
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Pasta E Fagioli
2 Tbsp extra-virgin olive oil
In 2 qt stockpot over low-medium heat, combine oil, onion, bacon, and garlic. Saute until onion is translucent and bacon browns. Add chicken stock and crushed tomatoes and bring mixture to a boil. Reduce heat to low and add beans, cheese, parsley, salt, pepper, oregano, and red pepper. Simmer 3 - 4 minutes. In a large saucepan, boil pasta to al dente stage. Drain and add to soup.
Variations: Can add kidney beans, sliced celery and leaves, fresh basil,
carrots, and miniature meatballs (1/4 lb ground sirloin, 1 small egg,
and 2 Tbsp seasoned bread crumbs).
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