Pasta E Fagioli

• 1 sm. onion, chopped fine
• 1 clove garlic, minced
• 1 sm. rib celery, chopped fine
• 1 md. carrot, sliced thin
• 1-1/2 cup chicken broth
• 1 can (1 lb.) white beans
• 1 can (1 lb.) tomatoes, drained and chopped
• 1/3 cup tubetti
• other sm. tube pasta
• 2 tbsp. fresh parsley, minced
• 2 slices bacon, chopped
• Fresh grated Parmesan cheese, as accompaniment.

1. In heavy saucepan cook bacon over medium-high heat, stirring until crisp.
2. Pour off all but 1 tablespoon of fat.
3. Cook onion and garlic in remaining fat until the onion is softened.
4. Add the celery, carrot, and chicken broth and simmer covered for 5 minutes.
5. In a bowl mash 1/3 of the white beans and stir into broth and bacon mixture.
6. Add the remaining whole white beans and the tomatoes; cover and let simmer for 5 minutes, stirring occasionally.
7. Stir in the tubetti, cover and let simmer for 10 minutes, or until pasta is al dente.
8. If desired thin the soup with a little water at this point.
9. Let the soup stand off the heat for 5 minutes covered.
10. Stir in the parsley and serve the soup in bowls and sprinkle with the Parmesan cheese.

onion, clove garlic, celery, carrot, chicken broth, white beans, tomatoes, tube pasta, fresh parsley, bacon, parmesan cheese

Taken from www.foodgeeks.com/recipes/18159 (may not work)