Pasta E. Fagioli (Fah-Zood)

• 4 to 5 slices bacon
• 1 whole stalk celery, chopped
• 1 large onion, chopped (or dried onions)
• 3 to 4 cloves garlic, chopped
• 1 can white Great Northern beans (Green Giant), drained
• 1 can kidney beans (Green Giant), drained
• 1 c. pasta (ditalini) or small shells, elbow, etc.
• dried red peppers
• 4 to 5 leaves fresh sweet basil, snipped (or 2 tsp. dried basil)
• 1 Tbsp. dried parsley
• 5 Tbsp. olive oil
• 1 small can tomato sauce
• 1 large can Hunt's tomatoes (with juice), chopped
• 2 1/2 qt. water (more or less)
• Parmesan cheese, grated
• 1 bay leaf (discard after about 5 minutes)

1. In a large heavy pot, fry bacon crisp and remove.
2. Saute onion, garlic and celery until tender, using lid.
3. Add water, drained beans, basil and parsley; simmer, uncovered, about 1 hour. Add tomato sauce, tomatoes, olive oil and some more water (if needed); cook until bubbly.
4. Add pasta and bay leaf; cook until it's done.
5. Salt and pepper to taste.

bacon, stalk celery, onion, garlic, white great northern beans, kidney beans, pasta, red peppers, sweet basil, parsley, olive oil, tomato sauce, tomatoes, water, parmesan cheese, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604621 (may not work)