Pasta e Fagioli

Pasta e Fagioli

from The America's Test Kitchen Family Cookbook

1. Cook 4 slices bacon (chopped medium) in a large Dutch oven over medium heat until crisp, about 

8 minutes.  Stir in 1 finely chopped onion, 4 minced garlic cloves, 1 teaspoon dried oregano, and 

1/4 teaspoon red pepper flakes.  Cook until the onion is softened, about 5 minutes.  Stir in 

1 28-ounce can diced tomatoes with their juice, 2 14.5-ounce cans cannellini beans (rinsed), 

4 cups low-sodium chicken broth, 2 cups water, and 1 teaspoon salt.  Bring to a simmer and cook for 

10 minutes.

2. Stir in 8 ounces ditalini (salad macaroni) and cook until just slightly underdone.  Off the heat, stir in 

1/4 cup minced fresh parsley, and season with salt and pepper to taste.  Sprinkle individual bowls with freshly grated Parmesan and a drizzle of olive oil before serving.

Make-Ahead:  This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days, or frozen for up to 1 month.  Reheat over low heat before proceeding with step 2.