Pasta Fagioli Soup II Chef John Recipes

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Pasta Fagioli Soup II

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

Ingredients :

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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

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

Notes :

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