Pasta Fagioli Soup with Bacon
Description
This pasta fagioli with bacon, Great Northern beans, tomatoes, and spinach is garnished with Romano cheese for a hearty and filling Italian soup.
Ingredients
•
1 (29 ounce) can diced tomatoes
•
2 (14 1/2 ounce) cans chicken broth
•
2 (14 ounce) cans great Northern beans, undrained
•
3 cups water
•
1 (14 ounce) can chopped spinach, drained
•
1 (8 ounce) can tomato sauce
•
8 slices crisp cooked bacon, crumbled
•
1 tablespoon minced garlic
•
1 tablespoon dried parsley
•
1 1/2 teaspoons salt
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1 teaspoon garlic powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon dried basil
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1/2 pound seashell pasta
•
Romano cheese
Directions
1
Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.
2
Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes.
3
Ladle soup into individual bowls. Sprinkle with Romano cheese to serve.