Pasta Fagioli II

Italian white kidney beans and penne pasta in a delicious tomato, bacon and chicken flavored soup.

• Preparation Time: 50 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 10 mins
• Calories: 747 Calories

Ingredients

• 3 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste
• 2 cubes chicken bouillon
• ½ teaspoon dried oregano
• 2 quarts water
• 1 (15 ounce) can cannellini beans, with liquid
• 12 ounces penne pasta
• 1 pinch red pepper flakes
• 6 slices bacon, cut into small pieces
• ½ teaspoon dried basil leaves
• 1 large onion, finely chopped
• 7 cloves garlic, whole

Recipe Instructions

Step 1

In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.

Step 2

Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.