Pasta E Fagioli

• 2 tablespoons oil
• 1 medium onion, finely diced
• 2 slices bacon, finely diced or 1/4 cup salt pork, rinsed and diced
• 1/2 teaspoon garlic, minced
• 4 cups chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup romano cheese, grated
• 1 tablespoon parsley, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper
• 1/2 cup pasta (ditalini)

1. Heat the oil in a large saucepan or soup pot over med heat. Add the bacon and cook for 5 minutes. Add the onion and saute until the onion is translucent, about 5 minutes. Add the garlic and cook for 2 more minutes.
2. Add the broth and tomatoes and bring the mixture to a boil. Reduce the heat and add the beans, cheese, parsley, oregano, and crushed red pepper. Simmer for 3 to 4 minutes. Season to taste with slat and pepper.
3. Bring a med pot of salted water to a boil. Add the pasta and cook until just done. Drain and add the pasta to the soup. Serve hot.

oil, onion, bacon, garlic, chicken broth, tomatoes, cannellini beans, romano cheese, parsley, oregano, red pepper, salt, pasta

Taken from www.food.com/recipe/pasta-e-fagioli-221269 (may not work)