Preparation:
In 2 quart stockpot over low-medium heat, combine oil, onion, bacon and garlic. Saute until onion is translucent and bacon browns. Add chick stock and crushed tomatoes and bring mixture to a boil. Reduce heat to low and add beens, cheese, parsley, salt, pepper, oregano and red pepper. Simmer 3-4 minutes. In a large saucepan, boil pasta to al dente stage. Drain and add to soup. |