8 oz. tubetti or ditalini pasta (about 2 cups, uncooked)
3 slices bacon, cut into 1/2 inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 1/2 oz.) chicken broth (1 3/4 cup)
1 can (14 1/2 oz.) petit-cut diced tomatoes
1 1/2 cups water
1 can (15-19 oz.) cannellini beans, rinsed and drained
1/2 cup loosely packd fresh parsley
1/4 cup freshly grated Romano cheese
1. Heat 3 quart covered saucepan with salted water to boiling over high heat. Add pasta and cook until al dente.
2. Meanwhile, cook bacon over med. heat 3 minutes, or until browned, stirring frequently. Add celery, onion and carrots; cover and cook 4-5 minutes or until veggies are tender, stirring occasionally. Add broth, tomatoes with their juice and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; hat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Yields: 9 cups, or 4 main dish servings. Each serving is 545 cal., 19 g. protein, 71 carbs, 20 g. fat, 9 g. fiber
