Pasta Fagioli Soup II

A quick and easy Italian favorite. Garnish with grated Romano cheese.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 256 Calories

Ingredients

• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 3 cups water
• 1 (8 ounce) can tomato sauce
• 1 teaspoon garlic powder
• 1 tablespoon minced garlic
• ½ teaspoon dried basil
• 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
• ½ pound seashell pasta

Recipe Instructions

Step 1

In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

Step 2

Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.