Pasta e Fagioli (Pasta & Bean Soup)

The Record’s “Recipe of the Week”:
Pasta e Fagioli (Pasta & Bean Soup) by Catherine Daniels

1 cup dried white, red, or pinto beans
2 T. extra virgin olive oil
3 strips of bacon, minced
1 lg. yellow onion, finely chopped
2 cloves of garlic, minced
2-1/2 cups tomatoes, peeled, seeded, & finely chopped - use fresh or canned
1 T. fresh sage, chopped
Pinch of red pepper flakes
Salt & pepper to taste
4 cups chicken or beef broth
3/4 cup of pasta, such as elbow macaroni
Parmesan cheese

Pick over and discard any damaged beans/stones; rinse. Place in a bowl, cover with water and soak for 3 hours. Drain beans and place in a pan with enough water to cover. Bring to a boil, reduce heat to low and simmer, uncovered, until beans are tender, about 1 hour. Drain and set aside.

In a soup pot over medium-low heat, warm the olive oil. Add the bacon, onion, and garlic; saute until the onions are soft. Add the tomatoes, sage, red pepper flakes, salt, and pepper; simmer for 20 minutes. Add the beans and stock. Simmer for 30 minutes to blend flavors. Add the pasta and simmer until pasta is tender. Ladle into bowls and garnish with Parmesan cheese.