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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Mama has made this recipe for years using no units of measure. Since she is 91 I sat her down and we came up with this recipe that is very close to her no measure version. It's the best!!!!! Ingredients:
2 tablespoons olive oil |
1 medium onion, finely diced |
4 slices bacon, diced |
1 (16 ounce) can cannellini beans |
1 (16 ounce) can whole tomatoes with juice, crushed |
1 cup parmesan cheese |
16 ounces chicken stock |
1 tablespoon fresh parsley, chopped |
2 cloves garlic, crushed |
salt |
crushed red pepper flakes |
1 cup ditallini cooked pasta |
Directions:
1. Cook bacon until brown and crisp.
2. Remove bacon from pan.
3. Saute oil, onion and garlic until browned.
4. Add chicken stock and tomatoes and bring to a boil.
5. Lower heat to simmer.
6. While simmering, add beans and spices.
7. Simmer another 3-4 minutes.
8. Add cooked pasta, cheese and bacon.
9. Serve with more cheese prinkled on top.
10. Wonderful served with Beer Bread#73440.
11. Started both the pasta fagioli and bread at 4 o'clock and had dinner by 6.
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