PASTA E FAGIOLI - SOUP

By heathermcginnis

Got this recipe from a cookbook from Wolff ranges ...

Ingredients

• 4 strips bacon, cut into 1/2" strips
• 1 medium onion - diced
• 1 carrot peeled and diced
• 1 rib celery diced
• 2 garlic cloves minced
• 1/4 tsp red pepper flakes
• 1 litre chicken stock
• 1 - 15 oz can canellini beans (white kidney beans)
• 1 tbsp chopped fresh oregano or 1 1/2 tsp dried
• 1 large tomato, seeded and diced
• 1 cup small pasta
• slalt
• pepper
• 1/4 cup chopped fresh parsley
• 2 scallions sliced thinly
• extra virgin olive oil
• grated parmesan

Preparation

Step 1

Place bacon in dutch oven and cook till crisp. Remove from heat. Add onion, carrots and celery and cook till vegetables are soft - about 8 minutes. Stir in the garlic and red pepper flakes. Cook for 2 minutes. Add the stock, beans and oregano and cook for 20 minutes. Add tomato, bacon and pasta and cook about 10 minutes till pasta is al dente. season with salt. Add more stock if required. Let soup stand for 5 minutes.

Stir in parsley. Serve with scallions, black pepper and drizzle of olive oil and grated parmesan.