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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious dish, perfect for cool days Ingredients:
2 tablespoons oil |
1 medium onion, finely diced |
2 slices bacon, finely diced or 1/4 cup salt pork, rinsed and diced |
1/2 teaspoon garlic, minced |
4 cups chicken broth |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can cannellini beans, rinsed and drained |
1 cup romano cheese, grated |
1 tablespoon parsley, chopped |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
salt and pepper |
1/2 cup pasta (ditalini) |
Directions:
1. Heat the oil in a large saucepan or soup pot over med heat. Add the bacon and cook for 5 minutes. Add the onion and saute until the onion is translucent, about 5 minutes. Add the garlic and cook for 2 more minutes.
2. Add the broth and tomatoes and bring the mixture to a boil. Reduce the heat and add the beans, cheese, parsley, oregano, and crushed red pepper. Simmer for 3 to 4 minutes. Season to taste with slat and pepper.
3. Bring a med pot of salted water to a boil. Add the pasta and cook until just done. Drain and add the pasta to the soup. Serve hot.
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