Pasta E Fagioli

By pamdabear3383

Ingredients

• 2 slices bacon, minced
• 1 small onion, minced (about 1/2 cup)
• 1 celery rib, chopped fine
• Table salt
• 1 garlic clove, minced
• 1/4 tsp dried oregano
• Pinch red pepper flakes
• 1 (14.5-oz) can diced tomatoes
• 3/4 cup drained and rinsed canned cannellini beans
• 1 cup low-sodium chicken broth
• 1 cup water
• 2 oz short pasta, such as ditalini or macaroni (about 2/3 cup)
• Ground black pepper

Details

Servings 2

Preparation

Step 1

1. Cook the bacon in a large saucepan over medium-low heat until beginning to brown, about 5 to 7 minutes. Add the onion, celery, and a pinch of salt, and cook, stirring occasionally, until the vegetables are softened and lightly browned, 5 to 7 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

2. Stir in the tomatoes with their juice, scraping up any browned bits from the bottom of the pan. Add the beans, bring to a boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes. Add the broth, water, and 1/4 tsp salt, increase the heat to high, and bring to a boil. Add the pasta and cook until al dente. Season with salt and pepper to taste and serve.