Pasta e Fagioli

By MissHeather

Ingredients

• 6 bacon slices, diced
• 1 C chopped onion
• 1 C sliced celery
• 1 C sliced carrot
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 garlic cloves, minced
• 1/2 tsp pepper
• 19 oz can wite kidney beans, rinsed and drained
• 28 oz can diced tomatoes, with juice
• 3 C chicken stock
• 1 C water
• 1/4 C tomato paste
• 2 bay leaves
• 1 C very small pasta (Tubetti)
• 2 T chopped fresh parsley
• 1/4 C grated Parmesanh cheese

Details

Servings 12

Preparation

Step 1

Cook bacon in medium frying pabn on medium until crisp. Transfer to 5 qt slow cooker, using slotted spoon.

Heat 2 tsp drippings in same frying pand on medium. Add next 7 ingredients. Cook for 5-10 minutes, stirring often, until onion is softened. Add to slow cooker.

Measure 1 C kidney beans onto plate. Mash with fork Add to slow cooker. Add remaining kidney beans to slow cooker.

Add next 5 ingredients. Stir. Cook, covered on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours until vegies are tender. Discard bay leaves.

Cook pasta in boiling salted water 10 - 12 minutes until tneder but firm. Drain. Add to slow cooker. Add parsley; stir

Sprinkle with Parmesan cheese on individual servings.