Pasta e Fagioli
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
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.