Hearty Pasta and Bean Soup

• 8 ounces tubetti (about 2 cups uncooked) or 8 ounces ditalini (about 2 cups uncooked)
• 3 slices bacon, cut into 1/2-inch pieces
• 1 large celery rib, thinly sliced
• 1 small onion, chopped
• 1 cup carrot, shredded
• 1 (14 1/2 ounce) can chicken broth (1 3/4 cups)
• 1 (14 1/2 ounce) candiced canned tomatoes, petit-cut
• 1 12 cups water
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 12 cup fresh parsley leaves, loosely packed
• 14 cup romano cheese, grated

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

ditalini, bacon, celery, onion, carrot, chicken broth, tomatoes, water, cannellini beans, parsley, romano cheese

Taken from www.food.com/recipe/hearty-pasta-and-bean-soup-138229 (may not work)