PASTA E FAGIOLI ALA WEEBLE

Pasta e Fagioli ala Weeble image

As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!

Provided by debbie eckstein

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 15.9 g, Fiber 8.8 g, Protein 15.8 g, SaturatedFat 3.2 g, Sodium 1679.9 mg, Sugar 5 g