Hearty pasta and bean soup
8 oz. tubetti or ditalini pasta
3 slices bacon, cut into 1/2-inch pieces
1 celery stalk, thinly sliced
1 c shredded carrots
1 can (14.5 oz.) chicken broth
1 can petit-cut diced tomatoes
1.5 c water
1 can cannellini beans, rinsed and drained
1/2 c loosely packed fresh parsley
1/4 c grated Romano cheese
Heat 3 qt. saucepan of salted water to boiling. Add pasta and cook according to label.

Meanshile, in 4-qt saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently. Add celery, carrots. COver and cook 4 to 5 minutes or until veggies are tender. Add broth, tomatoes with their juice and water. Cover and heat to boiling over high heat.

Drain pasta. Stir into broth mixture. Stir in beans and parsley, heat through. Ladle soup into 4 large soup bowls, sprinkle with Romano to serve.
Good Housekeeping 11/05