Pasta e Fagioli
- Servings: 12
Two different beans provide fiber and substance to this popular Italian pasta and bean soup.
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INGREDIENTS:
| 1 cup | San Giorgio® Ditalini |
| 6 | thick sliced bacon, diced |
| 2 cups | onion, chopped |
| 1 cup | celery, chopped |
| 2 | garlic cloves, minced |
| 2 cans | Great Northern white beans, drained |
| 2 cans | (15 oz) low sodium chicken broth |
| 1 can | (15 1/2 oz) kidney beans |
| 1 can | (28 oz) diced tomatoes, undrained |
| 1 | bay leaf |
| 2 tsps | dried oregano leaves, crushed |
DIRECTIONS:
- Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- Meanwhile, in 5-quart saucepan over medium-high heat, cook bacon until crisp. Add onion, celery and garlic; cook 8 minutes, stirring occasionally.
- In a large bowl, mash 1 can of Great Northern Beans. Add chicken broth, remaining beans, cooked pasta, tomatoes with juice, bay leaf and oregano.
- Add bean mixture to saucepan; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Discard bay leaf before serving.
