Pasta e Fagioli

Instructions

1. 1.

   Chop bacon into smaller pieces and add them to a large pot with olive oil. Fry on medium heat until bacon is brown and crispy (about 10 minutes).

2. 2.

   While bacon is frying, finely dice onion, carrots, and celery.

3. 3.

   Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving the rest and rendered fat in the pot.

4. 4.

   Add diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, salt, and pepper to the pot. Sauté the vegetables on medium-high heat until softened (around 6 minutes).

5. 5.

   Add white beans, crushed tomatoes (with juices), water, and vegetable broth to the pot. Stir to combine and bring the soup to a boil. Cook for another 5 minutes or until vegetables are softened.

6. 6.

   Add ditalini to the soup and cook uncovered according to package directions (approx. 7 minutes), stirring frequently to prevent sticking.

7. 7.

   Remove from heat and stir in grated Parmesan cheese and chopped parsley. If broth has reduced too much, add another ½ cup of water, taste, and adjust seasonings if needed.

8. 8.

   Serve in bowls topped with reserved bacon, remaining parsley, grated Parmesan cheese, fresh-cracked black pepper, and a side of warm, crusty bread.

Misc.

Notes

• The recipe can be adjusted to freeze or keep leftovers by cooking pasta separately if you plan to store it.