Slow Cooker Pasta E Fagioli

• 6 slices bacon, chopped
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 2 carrots, sliced
• 1 teaspoon dried basil
• 1 teaspoon oregano
• salt and pepper
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 4 cups chicken stock
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 3/4 cup tubetti
• 1/4 cup fresh parsley, chopped
• 1/4 cup tomato paste
• 1/3 cup parmesan cheese, grated

1. In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
2. Drain fat from skillet.
3. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
4. Scrape into slow cooker.
5. Mash 1 cup of the beans; add to slow cooker along with remaining beans.
6. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
7. In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
8. Drain and add to slow cooker.
9. Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
10. Discard bay leaf.
11. Sprinkle each serving with Parmesan cheese.

bacon, onions, garlic, stalks celery, carrots, basil, oregano, salt, white kidney beans, chicken stock, tomatoes, bay leaf, fresh parsley, tomato paste, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-pasta-e-fagioli-165919 (may not work)