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An Italian classic: pasta and beans in a tomato-based broth.
In a large soup pot over medium heat, heat oil. Add pancetta and cook for a few minutes until browned. Then throw in onion, garlic, carrots and celery. Cook until vegetables have softened, about 5 minutes.
Add beans and the can of crushed tomatoes into the pot. Fill the tomato can with water twice and add the water to the pot. Stir to combine all ingredients.
Season with salt, pepper, chopped basil and oregano.
Bring to a boil, then lower heat to medium low and allow soup to simmer for about 2 hours.
Turn up heat to medium and add pasta. Stir constantly until cooked so the pasta doesn’t stick to the bottom of the pot (use the package instructions for cook time guidelines).
Ladle soup into bowls and top with grated Parmesan cheese.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!