Pasta E Fagioli

1. 1

   In a heavy saucepan cook the bacon over moderate heat, stirring until it is crisp.

2. 2

   Pour off all but 1 tbsp (15 ml) fat, then cook the onion and the garlic, stirring until onion is softened.

3. 3

   Add the celery, the carrot, and the broth and simmer mixture covered for 5 minutes.

4. 4

   In a bowl mash 1/3 cup (80 ml) of the beans, stir them into the bacon mixture with the remaining whole beans and tomatoes and simmer the mixture, covered, 5 minutes, stirring occasionally.

5. 5

   Stir in the tubetti, simmer the soup covered for 10 minutes or until pasta is al dente, and if desired thin the soup with water.

6. 6

   Let the soup stand off the heat, covered for 5 minutes.

7. 7

   Stir in the parsley, and serve the soup in bowls.

8. 8

   Sprinkle with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.