Pasta e Fagiole With Shells

1/2 pound turkey bacon, chopped
4 cloves garlic, finely chopped
1 large onion, chopped
2 large carrots, diced
3 ribs celery, diced
Salt and pepper
6 cups reduced-sodium, fat-free chicken broth
Two 15-ounce cans Italian-style crushed tomatoes (with herbs)
1 cup small shell pasta (conchigliette)
Two 15-ounce cans white kidney beans (cannellini), drained
1/4 cup chopped fresh parsley
1 cup freshly grated Parmesan cheese

Heat a large soup pot over medium heat. Add the bacon and cook until it is crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the drippings from the pot. Add the garlic, onion, carrots, celery,spinach, salt, and pepper. Cook the vegetables, stirring occasionally, until they are soft and the onion is beginning to brown, about 5 to 6 minutes. Add the chicken broth and tomatoes, and bring soup to a boil. Add the pasta, and cook for 5 minutes, stirring occasionally. Add the beans, and cook another 3 minutes. Taste for seasoning, and add more salt and pepper if desired. Crumble the bacon and stir the bacon bits and parsley into the soup. Serve hot with lots of Parmesan cheese sprinkled on top.

Number of Servings: 10

Recipe submitted by SparkPeople user DANUTA28.