Hearty Pasta and Bean Soup

• 8 oz. tubetti or ditalini pasta
• 3 slice bacon
• 1 large celery stalk
• 1 small onion
• 1 c. shredded carrots
• 1 can chicken broth
• 1 can petit-cut diced tomatoes
• 1 1/2 c. water
• 1 can cannellini beans
• 1/2 c. fresh parsley leaves
• 1/4 c. freshly grated Romano cheese

1. Heat 3-quart covered saucepan of salted water to boiling over high heat.
2. Add pasta and cook as label directs.
3. Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently.
4. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally.
5. Add broth, tomatoes with their juice, and water.
6. Cover saucepan and heat to boiling over high heat.
7. Drain pasta; stir into broth mixture.
8. Stir in beans and parsley; heat through.
9. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.

pasta, bacon, celery stalk, onion, carrots, chicken broth, petit, water, cannellini beans, parsley, freshly grated romano cheese

Taken from www.delish.com/recipefinder/hearty-pasta-bean-soup-1195 (may not work)