Pasta e Fagioli ala Weeble

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 381 Calories

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 4 slices bacon, diced
• ¼ cup tomato paste
• 1 cup ditalini pasta
• 1 quart chicken broth
• 1 (15 ounce) can Romano beans, drained
• 1 pinch crushed dried chile pepper
• 4 teaspoons grated Romano cheese, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.