Pasta e Fagioli Soup

4 slices bacon, chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
28 oz. diced tomatoes
2 15.5. oz. cans canellini beans, rinsed and drained
3 1/2 c chicken broth
2 1/2 c water
1 tsp salt
8 oz. small-shaped pasta (1 3/4 c-- I like to use mini bowtie!)
1/4 c minced fresh parsley
1 c fresh grated Parmesan cheese
extra virgin olive oil (for serving)


Cook the bacon in a large Dutch oven over medium heat until crisp.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened.  Stir in the tomatoes with their juice, beans, broth, water, and 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 extra herbs if desired, then Parmesan cheese and then a drizzle of olive oil before serving.


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