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Ingredients Jump to Instructions ↓

  1. 8 ounce(s) (about 2 cups uncooked) tubetti or ditalini pasta

  2. 3 slice(s) bacon , cut into 1/2-inch pieces

  3. 1 large celery stalk , thinly sliced

  4. 1 small onion , chopped

  5. 1 cup(s) shredded carrots

  6. 1 can(s) (14 1/2 ounces, 1 3/4 cups) chicken broth

  7. 1 can(s) (14 1/2 ounces) petit-cut diced tomatoes

  8. 1 1/2 cup(s) water

  9. 1 can(s) (19 ounces) cannellini beans , rinsed and drained

  10. 1/2 cup(s) fresh parsley leaves , loosely packed

  11. 1/4 cup(s) freshly grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Heat 3-quart covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.

  2. Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.

  3. Drain pasta; stir into broth mixture. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.

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