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Pasta E Fagioli
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Recipe Information
Can be prepared in 45 minutes or less.



  • 2 slices of bacon, chopped
  • 1 small onion, chopped fine
  • 1 garlic clove, minced
  • 1 small rib of celery, chopped fine
  • 1 carrot sliced thin
  • 1-1/2 cups (350 ml) chicken broth
  • 1 16 ounce can white beans, rinsed well and drained
  • 1 16 ounce can tomatoes, drained and chopped
  • 1/3 cup (80 ml) tubetti, or other small tubular pasta
  • 2 tbsp (30 ml) minced fresh parsley leaves
  • Freshly grated Parmesan
  • In a heavy saucepan cook the bacon over moderate heat, stirring until it is crisp.
  • Pour off all but 1 tbsp (15 ml) fat, then cook the onion and the garlic, stirring until onion is softened.
  • Add the celery, the carrot, and the broth and simmer mixture covered for 5 minutes.
  • In a bowl mash 1/3 cup (80 ml) of the beans, stir them into the bacon mixture with the remaining whole beans and tomatoes and simmer the mixture, covered, 5 minutes, stirring occasionally.
  • Stir in the tubetti, simmer the soup covered for 10 minutes or until pasta is al dente, and if desired thin the soup with water.
  • Let the soup stand off the heat, covered for 5 minutes.
  • Stir in the parsley, and serve the soup in bowls.
  • Sprinkle with the Parmesan.

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