Ingredients:

1 cup San Giorgio® Ditalini
6 each thick sliced bacon, diced
2 cups onion, chopped
1 cup celery, chopped
2 each 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 each bay leaf
2 tsps dried oregano leaves, crushed

Cooking Directions:

1.  Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

2.  Meanwhile, in 5-quart saucepan over medium-high heat, cook bacon until crisp. Add onion, celery and garlic; cook 8 minutes, stirring occasionally. 

3.  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.

4.  Add bean mixture to saucepan; heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Discard bay leaf before serving.