2 Tbsp extra-virgin olive oil
1 onion, finely diced
2 strips bacon, finely diced (or 1/4 c. diced salt pork)
1 clove garlic, minced
16 oz chicken stock or broth
16 oz canned Italian tomatoes in juice, crushed
15 1/2 oz can Great Northern beans
1 cup freshly grated Romano cheese
1 Tbsp fresh parsley, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp crushed red pepper
1/2 cup ditalini (tiny, tube-shaped pasta)
In 2 qt stockpot over low-medium heat, combine oil, onion, bacon,
and garlic. Saute until onion is translucent and bacon browns.
Add chicken stock and crushed tomatoes and bring mixture to a boil.
Reduce heat to low and add beans, cheese, parsley, salt, pepper,
oregano, and red pepper. Simmer 3 - 4 minutes. In a large saucepan,
boil pasta to al dente stage. Drain and add to soup.
Variations: Can add kidney beans, sliced celery and leaves, fresh
basil, carrots, and miniature meatballs (1/4 lb ground sirloin, 1
small egg, and 2 Tbsp seasoned bread crumbs).