Pasta e' Fagioli, Italian for "Pasta and Beans" is a delicious comfort soup loaded with beans, pasta and veggies. It's an easy one pot meal, perfect to make on a weekend and last you through the week. Traditionaly made without meat; however, this recipe calls for bacon (I used pancetta) which makes it all the better in my opinion. You could easily skip the bacon for a vegetarian soup and start with sauteing the vegetables in olive oil. Also you can substitute the cannellini beans for any white or red bean...I used pinto beans and it tasted great.

Pasta e' Fagioli
Adapted from The America’s Test Kitchen Family Cookbook
Serves 8

4 slices bacon or pancetta, chopped medium
1 white onion, chopped fine
4 garlic cloves, minced
2 medium zucchini, diced
1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2 15.5-ounce cans cannellini beans, drained and rinsed (or any white bean)
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
1 3/4 cups orzo
1/3 cup minced fresh parsley
1 cup Parmesean cheese, grated
Extra virgin olive oil (for serving)

Cook the bacon/pancetta in a large Dutch oven over medium heat until crisp, about 8 minutes.
Stir in the onion, zucchini, garlic, oregano, and red pepper flakes. Cook until the onion and zucchini are softened, about 7 minutes. Stir in the tomatoes with juice, beans, broth, water, and 1 teaspoon of salt. 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.
Top with grated Parmesan and a drizzle of olive oil before serving.