Pasta e Fagioli ala Weeble

Name: Pasta e Fagioli ala Weeble
Total time: 40
Yield: 4
Ingredients: 1 cup ditalini pasta; 3 tablespoons olive oil; 1 onion, diced; 4 slices bacon, diced; 2 cloves garlic, minced; 1 quart chicken broth; 1 (15 ounce) can Romano beans, drained; ¼ cup tomato paste; 1 pinch crushed dried chile pepper; 2 tablespoons chopped fresh parsley; salt and ground black pepper to taste; 4 teaspoons grated Romano cheese, or to taste

Recipe by debbie eckstein from allrecipes.com

Lunch 40 Mins.

Ingredients

4 servings

•

1 cup ditalini pasta
•

3 tablespoons olive oil
•

1 onion, diced
•

4 slices bacon, diced
•

2 cloves garlic, minced
•

1 quart chicken broth

•

1 (15 ounce) can Romano beans, drained
•

¼ cup tomato paste
•

1 pinch crushed dried chile pepper
•

2 tablespoons chopped fresh parsley
•

salt and ground black pepper to taste
•

4 teaspoons grated Romano cheese, or to taste

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.