Pasta e Faglioli
- 2 slices thick cut bacon, diced or cut using kitchen shears
- 1/4 c chopped onion
- 1 cloves minced garlic
- 4 oz canned crushed tomatoes (including juice)
- 1 c canned cannellini beans (drained)
- 1.5 c chicken broth (double-strength)
- 3/4 c water
- 35 g tomato paste
- 1/2 T dried mixed herbs
- 1/2 t dried parsley
- 1/2 t salt
- 1/4 t ground black pepper
- 1/2 t oregano
- 60 g pasta (uncooked)
- water (as needed)
Heat a large saucepan on the stove over medium heat and start sauteing the bacon. Once it's begun to crisp a little add the onion and saute until tender. Add in the garlic and saute 2 more minutes then add the diced tomatoes, beans, broth, water, tomato sauce, and seasonings.
Allow to simmer for 30-40 minutes. Bring to a boil then add in pasta (any kind will work). Add water sparingly as needed to bring soup to desired consistency. Cook until pasta is tender; serve!
SJ Note 25 Sept 2009: This was excellent! We made it with fusili (corkscrew) pasta this time, worked out well. Didn't have a full cup of cannellini beans, so I used half those and half pinto, and that worked out well. Very delicious - make again!