Pasta Fagioli

Course : Soups
Serves: 4
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2 Tablespoons Extra Virgin Olive Oil
1 medium Onion -- Finely Diced
2 Strips Bacon -- Finely Diced
1 Clove Garlic -- Minced
16 Ounces Chicken Stock
16 Ounces Italian Tomatoes, Canned In Juice -- Crushed
15 1/2 Ounces Great Northern Beans, Canned
1 Cup Romano Cheese -- Freshly Grated
1 Tablespoon Fresh Parsley -- Chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Crushed Red Pepper
1/2 Cup Ditalini

Preparation / Directions:

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.


Nutritional Information:

387 Calories (kcal); 17g Total Fat; (39% calories from fat); 21g Protein; 38g Carbohydrate; 32mg Cholesterol; 1524mg Sodium

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