Pasta E Fagioli

One of my favorite soups of all time.  I've had a couple different versions of this and they are all pretty close. This one wasn't that all different from the others I've had. 

This makes ALOT of soup.  It serves 8. I tried to make it to just feed two, but it turns out you just can't do it. I made enough for about 4 servings.

Here's the recipe for 8.

Pasta E Fagioli
Serves 8

4 oz bacon, chopped
1 onion, chopped fine
4 cloves garlic, minced
1 T oregano
1/4 tsp red pepper flakes
1 28oz can diced tomatoes
2 cans (15.5oz each) cannellini beans, drained and rinsed
31/2 c low sodium chicken broth
2 1/2 c water
8 oz small shaped pasta
1/4 c minced fresh parsley
2 oz Parmesan cheese, grated
Salt and pepper to taste

Cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes.  Stir in the onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about  5 minutes.

Stir in the tomatoes with their juice, beans, broth and water. Salt to taste.  Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated parmesan and drizzle of olive oil before serving.