Hearty Pasta and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A hearty soup, tasty and easy to make. Ingredients:
8 ounces tubetti (about 2 cups uncooked) or 8 ounces ditalini (about 2 cups uncooked) |
3 slices bacon, cut into 1/2-inch pieces |
1 large celery rib, thinly sliced |
1 small onion, chopped |
1 cup carrot, shredded |
1 (14 1/2 ounce) can chicken broth (1 3/4 cups) |
1 (14 1/2 ounce) can diced canned tomatoes, petit-cut |
1 1/2 cups water |
1 (19 ounce) can cannellini beans, rinsed and drained |
1/2 cup fresh parsley leaves, loosely packed |
1/4 cup romano cheese, grated |
Directions:
1. Heat 3-quart covered saucepan of salted water to boiling over high heat; add pasta and cook as label directs.
2. Meanwhile, in a 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently.
3. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally.
4. Add broth, tomatoes with their juice, and water; cover saucepan and heat to boiling over high heat.
5. Drain pasta; stir into broth mixture; stir in beans and parsley; heat through.
6. Ladle soup into bowls; sprinkle with Romano cheese and serve, enjoy.
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