pasta e fagioli

serves: 8
prep time:  15 minutes
total time:  50 minutes

this comforting italian soup is best when made with authentic parmesan and full-flavored extra-virgin olive oil.  ditalini, orzo and stellini are small pastas that would work well in this soup.

4 oz. bacon (4 slices), chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 tbsp. minced fresh oregano or 1 tsp. dried
1/4 tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans cannellini beans, rinsed
3 1/2 c. low-sodium chicken broth
2 1/2 c. water
salt
8 oz. small shaped pasta (1 3/4 c.)
(see note above)
1/4 c. minced fresh parsley
pepper
2 oz. parmesan cheese, grated (1 c.)
extra virgin olive oil (for serving)

1.  cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes.  stir in the onion, garlic, oregano, and red pepper flakes.  cook until the onion is softened, about 5 minutes.  stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt.  bring to a simmer and cook for 10 minutes.

2.  stir in the pasta and cook until just slightly underdone.  off the heat, stir in the parsley and season with salt and pepper to taste.  sprinkle individual bowls with grated parmesan and a drizzle of olive oil before serving.

to make ahead:
this soup can be prepared through step 1, cooled, covered ad refrigerated for up to 2 days or frozen for up to 1 month.  reheat over low heat before proceeding with step 2

test kitchen tip:  avoiding the mush
adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook.  the pasta will turn mushy and give the soup an unpleasant texture if simmered too long.

*original recipe from the american's test kitchen family cookbook