Pasta E Fagioli

• 2 slices bacon
• 1 small onion chopped
• 1 garlic clove minced
• 1 rib celery chopped
• 1 carrot chopped
• 2 cans chicken or vegetable broth
• 16 oz can white beans rinsed & drained
• 16 oz dan diced tomatoes with juice
• 1 tsp minced rosemary
• 1/3 cup tubetti pasta
• 2Tbs minced fresh parsley leaves
• salt & pepper to taste
• fresh parmesan
• drizzle of olive oil

1. In a heavy saucepan cook the bacon over moderate heat, until crisp. Remove the bacon and discard all but one tablespoon of the fat. In the remaining fat cook the onion and the garlic, stirring until the onion has softened. Add the celery and carrot, rosemary & broth. Simmer covered for five minutes. In a bowl, mash 1/3 of the beans, stir them into the veggie mixture with the remaining whole beans and tomatoes. Add salt & pepper to taste & simmer for 5 minutes, stirring occasionally. Add chopped fresh parsley at the end. Meanwhile cook pasta as directed in separate pot. Drain and add to each portion when served to prevent it from becoming soggy. Drizzle with olive oil and parmesan cheese

bacon, onion, garlic, celery, carrot, chicken, white beans, tomatoes, rosemary, pasta, parsley, salt, fresh parmesan, drizzle of olive oil

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-51691201 (may not work)