Pasta E Fagioli (Pasta Soup)

2 c. dried cannellini or red kidney beans
1 ½ c. chopped celery (3 stalks)
1 c finely chopped onion
2 c. chopped russet potatoes
1 ½ c dried macaroni (I prefer rigatoni)
1 c. fresh grated parmesan cheese
6 oz. bacon, chopped
½ c. chopped carrots
1 28 oz can Italian tomatoes
2 tsp salt
Fresh ground pepper to taste
Fresh olive oil for garnish

Cover the beans with cold water and let soak overnight. Drain the beans and set aside. In a large stock or soup pot, sauté the bacon until it is cooked, but not crisp. Drain on paper towel. Remove all but tbs. of the bacon fat from the pot. Add 12 cups of cold water, the beans, all the veggies, the bacon and salt. Bring the soup to a boil, and then reduce heat to a simmer. Cook, partially covered, for about 2 hours or until the beans are tender. Add more water if the soup looks too dry. When beans are tender, add the macaroni and cook an additional 10 min. or until the pasta is done. The soup should be quite thick. Correct the seasonings with salt and pepper. Serve with fresh parmesan cheese and drizzle of good quality olive oil. Serve warm.

**7 point meal for weight watchers

2 c. dried cannellini or red kidney beans
1 ½ c. chopped celery (3 stalks)
1 c finely chopped onion
2 c. chopped russet potatoes
1 ½ c dried macaroni (I prefer rigatoni)
1 c. fresh grated parmesan cheese
6 oz. bacon, chopped
½ c. chopped carrots
1 28 oz can Italian tomatoes
2 tsp salt
Fresh ground pepper to taste
Fresh olive oil for garnish

Cover the beans with cold water and let soak overnight. Drain the beans and set aside. In a large stock or soup pot, sauté the bacon until it is cooked, but not crisp. Drain on paper towel. Remove all but tbs. of the bacon fat from the pot. Add 12 cups of cold water, the beans, all the veggies, the bacon and salt. Bring the soup to a boil, and then reduce heat to a simmer. Cook, partially covered, for about 2 hours or until the beans are tender. Add more water if the soup looks too dry. When beans are tender, add the macaroni and cook an additional 10 min. or until the pasta is done. The soup should be quite thick. Correct the seasonings with salt and pepper. Serve with fresh parmesan cheese and drizzle of good quality olive oil. Serve warm.

**7 point meal for weight watchers