Pasta E Fagioli

Lindsay Walden
4 oz bacon (4 slices)
1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
¼ teaspoon red pepper flakes (I leave these out)
1 (28-oz) can diced tomatoes (I like petite diced)
2 (15.5-oz) cans cannelloni beans, rinsed (I like great northern beans better)
3 ½ cups low-sodium chicken broth
2 ½ cups water
Salt
8 oz small-shaped pasta (I like orzo best)
¼ cup minced fresh parsley
Pepper
2 ounces Parmesan cheese, grated (1 cup) (I actually prefer it without the Parmesan)

Cook the bacon in a large Dutch oven over medium heat until crisp. Remove from pan (preserving drippings) & crumble. Into the drippings, stir the onion, garlic, oregano & red pepper flakes (if using). Cook until the onion is softened, about 5 minutes. Stir in the tomatoes w/ their juice, beans, broth, water, crumbled bacon & 1 teaspoon salt. Bring to a simmer & cook for 10 minutes.

Stir in the pasta & cook until just slightly underdone. Off the heat, stir in the parsley & season w/ salt & pepper to taste. Sprinkle individual bowls w/ grated Parmesan (if desired).