Lunch: Hearty Pasta and Bean Soup

Try a pasta and bean soup that tastes like it's been simmering all day — but that's ready in 25 minutes.

Ingredients

8 oz. tubetti or ditalini pasta
3 slice bacon
1 large celery stalk
1 small onion
1 c. shredded carrots
1 can chicken broth
1 can petit-cut diced tomatoes
1 1/2 c. water
1 can cannellini beans
1/2 c. fresh parsley leaves
1/4 c. freshly grated Romano cheese

Instructions

Heat 3-quart covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.
Drain pasta; stir into broth mixture. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.

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