Pasta Fagiole

6 slices of Bacon
1 medium carrot, diced
1 medium onion, diced
1 clove garlic, diced (or 1 tsp pre-crushed or chopped)
1 15 oz can Diced Tomatoes (can also be fire-roasted)
1 15 oz can Crushed Tomatoes
2.5 cups chicken, turkey or vegetable stock
2 15-oz cans cannellini or white northern beans
2 cups orecchiette pasta (or small shells)
spices to taste: any combination of Italian seasoning, basil, rosemary, dehydrated onion/garlic/shallots/chives
salt and pepper to taste

Skip the bacon and parmesan for a vegan version and use extra olive oil instead for fat/flavor.

Cut bacon slices into 1" pieces and saute until crispy. Put aside bacon and reserve grease.

Cook onion and carrot in the grease. Add garlic.

Add cans of tomatoes, spices, salt/pepper, beans, stock, and return the bacon to the dish. Bring to a boil.

Add pasta. Cook until al dente. Add water to achieve desired soup consistency (can be served as more of a thick stew, or with thinner broth).

Can be served immediately garnished with parmesan or romano and with some crusty Italian bread, but is much better in the following 1-3 days.

Serving Size: 9-12 servings