Pasta and Bean Soup is a universal comfort soup that almost everyone has come up with, and there are a tremendous number of local variations on the theme in Italy. This particular pasta e fagioli recipe is Tuscan.

Ingredients 

8 ounce(s) (about 2 cups uncooked) tubetti or ditalini pasta

3 slice(s) bacon, cut into 1/2-inch pieces

1 large celery stalk, thinly sliced

1 small onion, chopped

1 cup(s) shredded carrots

1 can(s) (14 1/2 ounces, 1 3/4 cups) chicken broth

1 can(s) (14 1/2 ounces) petit-cut diced tomatoes

1 1/2 cup(s) water

1 can(s) (19 ounces) cannellini beans, rinsed and drained

1/2 cup(s) fresh parsley leaves, loosely packed

1/4 cup(s) freshly grated Romano cheese

Method 

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.