Pasta e Fagioli

Girls, I must disclose: The San Marzanos I used in this dish were NOT organic. I couldn't find organic ones anywhere! I could've used domestic canned tomatoes, but it wouldn't be the same because San Marzanos are so yummy. I tend to worry less about pesticides and GMOs because they're from Italy. Is my thinking totally wrong?


Pasta Fagioli (original recipe here)
serves 4 (I doubled this recipe)

3 slices nitrite free bacon, chopped I used a whole pound
1 large red onion, chopped fine
2 carrots, chopped fine
2 ribs celery, chopped fine
2 garlic cloves, chopped
several pinches of dried oregano
1 bay leaf
4 cups low-sodium chicken broth I used homemade chicken broth
2 16-oz cans white beans, rinsed and drained well
1 28-oz can chopped San Marzano tomatoes
1 cup Ditalini (small tubular pasta)
4 tblsp chopped fresh parsley
freshly grated Parmesan for serving
salt and fresh black pepper

In a heavy saucepan over medium heat, cook the bacon, stirring, until it is crisp and fat has rendered. Add the onion, celery, carrots and garlic. Season with salt and pepper and cook, stirring, until the vegetables have softened, about 8 minutes.

Add the broth, tomatoes, oregano and bay leaf to the sauce pan and bring to a simmer. In a bowl, mash 1/2 cup of the beans, and stir them into the soup. Simmer the mixture, covered, stirring occasionally for 10 minutes.

Stir in the pasta and the rest of the whole beans. Simmer, covered until the pasta is al dente, about 10 minutes. If desired, thin the soup out with more broth or water. Taste and season with salt and pepper.

Serve in soup bowls and sprinkle with chopped parsley and Parmesan cheese.