Ingredients:
8 ounces tubetti (about 2 cups uncooked) or 8 ounces ditalini ( about 2 cups uncooked)
3 slices bacon, cut into 1/2-inch pieces
1 large celery ribs, thinly sliced
1 small onions, chopped
1 cup carrots, shredded
1 (14 1/2 ounce) cans chicken broth ( 1 3/4 cups)
1 (14 1/2 ounce) cans diced canned tomatoes, petit-cut
1 1/2 cups water
1 (19 ounce) cans cannellini beans, rinsed and drained
1/2 cup fresh parsley leaves, loosely packed
1/4 cup romano cheese, grated
Directions:
Heat 3-quart covered saucepan of salted water to boiling over high heat; add pasta and cook as label directs.
Meanwhile, in a 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.
Drain pasta; stir into broth mixture; stir in beans and parsley; heat through.
Ladle soup into bowls; sprinkle with Romano cheese and serve, enjoy.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.