Pasta Fagioli

Pasta Fagioli

INGREDIENTS

1 (28 ounce) can DICED TOMATOES in JUICE
1 (15 ounce) can of great Northern or canneli beans drained and rinsed
1 (15 ounce) can of black beans drained and rinsed
2 cups chopped spinach
4 large stalks celery, thinly sliced
2 Tbsp olive oil
2 (14.5 ounce) cans chicken broth
1 (29 ounce) can tomato sauce
2 cups water
4 cloves garlic, minced
8 slices crisp cooked bacon, crumbled (or you can substitute with chicken)
2 tablespoon parsley
1 teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon fresh chopped basil
8 ounces seashell pasta
1/2 cup grated Parmesan cheese
1/4 tsp oregano
1/2 – 1 tsp crushed red pepper

DIRECTIONS

In a large stockpot over medium high heat, brown the bacon, crumbling it as it cooks. Once brown, remove beef from pot with a slotted spoon and discard any grease that remains in the pot.

Add 2 tablespoons of olive oil to the same pot and add the onion, garlic, and celery, and saute over medium heat until vegetables are soft.. Add bacon back to the pot, add undrained can of diced tomatoes, and crushed red pepper. Simmer for 10-15 minutes.

Add the beans, broth, tomato sauce and all of the remaining seasonings combine all above ingredients except spinach and pasta. Stir well. Turn the heat to high and bring to a boil; cover, and simmer for 40 minutes. Add pasta and continue to simmer on low for another 25 minutes. Add spinach and continue to simmt simmer for another 5 minutes. Ladle soup into individual serving bowls and sprinkle with cheese.