3~4 slices of bacon, chopped medium
1 onion, chopped fine
4 garlic clvoes, minced
1 t dried oregano
1/4 t crushed red pepper flakes
1 (28 ounce) can diced/petite diced tomatoes
2 (15.5 ounce) cans cannellini beans, drained and rinsed
3-1/2 C low-sodium chicken broth
2-1/2 C water
8 oz Ditalini pasta (1-3/4 C)
1/4 C minced fresh parsley
2 ounces Parmesan or Pecorino Romano cheese, grated (1 C)
extra virgin olive oil for serving
- Cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes. Stin in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water and 1 t salt. Bring to a simmer and cook for 10 minutes.
- Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and drizzle with olive oil before serving.