Pasta Fagioli Soup

Ingredients

2 Tbsp. Liquid Vegetable Consommé Prep
1 gallon water
¾ lb. ditalini
3 lbs. cooked white kidney beans
1 bay leaf
¾ tsp. thyme
1 tsp. basil
2 tsp. oregano
2 peeled carrots, small diced
2 ribs celery, small diced
2 medium onions, small diced
1 tsp. Garlic in Oil
¼ lb. bacon, julienne
1 Tbsp. olive oil
1 lb. diced tomato
1 Tbsp. chopped parsley
grated Parmesan cheese for individual portions
4 Tbsp. Chicken Base of your choice

Instructions

(yields 1½+ gallons)

Cook the bacon in the olive oil until crisp. Remove bacon and pour off half the fat. Slowly cook the Garlic in Oil, onions, celery and carrots in the remaining fat. Add the herbs, beans, pasta, water, Chicken Bases and Liquid Vegetable Consommé Prep. Bring to a boil. Simmer until pasta is al dente. Add tomato and parsley. Adjust the seasoning with additional Liquid Vegetable Consommé Prep. Serve with a sprinkle of Parmesan cheese on each portion.