posted by Cissy 01-10-99 11:53 AM
Pasta Fazool
1/2 lb. bacon, cut into 1" pieces
1 large onion, diced
2 carrots, peeled and sliced, 1/3" thick
3 ribs celery, sliced (no leaves)
2 cloves garlic, chopped roughly
6 cups canned beef broth (or 3 cans, plus enough water to make 6 cups)
1 (28 oz.) Can Italian plum tomatoes, chopped (reserve juice)
1 (10 oz.) Box frozen chopped spinach
1 cup Ditalini (you can substitute tiny elbow macaroni)
1 tsp. olive oil
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese
Saute bacon pieces in a heavy stockpot, stirring frequently, until bacon is browned. Remove bacon and drain on paper towels.
Discard all but 2 Tbsp. Of bacon drippings and add onion, carrots and celery to drippings. Saute until translucent (about 5 minutes).
Add garlic and saute 1 minute.
Add beef broth, tomatoes and reserved juice.
Bring to a boil, then add spinach.
In a separate pot, bring 8 cups water to a boil. Add 1 tsp. olive oil, a dash of salt and Ditalini, cook 8 - 10 minutes, or until pasta is al dente. Drain pasta and add to soup.
Return soup to boil and serve.
Serve with freshly grated Parmesan.