Pasta Fagioli Soup II

This pasta fagioli with bacon features Great Northern beans and spinach for a hearty and filling Italian soup served garnished with Romano cheese.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 256 Calories

Ingredients

• 3 cups water
• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic powder
• 1 tablespoon minced garlic
• 1 tablespoon dried parsley
• 1 (29 ounce) can diced tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 (14 ounce) cans great Northern beans, undrained
• 1 (14 ounce) can chopped spinach, drained
• 8 slices crisp cooked bacon, crumbled
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.5 teaspoon dried basil
• 0.5 pound seashell pasta
• Romano cheese

Recipe Instructions

Step 1

Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.

Step 2

Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes. Ladle soup into individual serving bowls. Sprinkle with Romano cheese to serve.