Pasta e Fagioli
- Servings: 12
Two different beans provide fiber and substance to this popular Italian pasta and bean soup.
|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|
|2 tsps||dried oregano leaves, crushed|
- 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.