Pasta e Fagioli

Ingredients

baconchopped

Vegetariansmoked tempeh choppedsear until crispy for smoky depth

2 3/8 slices2 3/8 oz

garlicthinly sliced

3 cloves

chicken broth

Vegetarianvegetable broth

3.2 cups3.2 cups

tomatoes, whole peeled

0.8 (28 oz) can

short pasta

6 3/8 oz

Italian seasoning

0.2 tsp

salt

to taste

black pepper

to taste

cannellini beansdrained and rinsed

1 5/8 (15 oz) cans

red wine vinegar

0.8 tsp

Parmesangrated

to taste

parsleychopped

to taste

Method

1. 01Heat bacon and garlic in a large Dutch oven over medium-high, stirring occasionally, until golden and crisp, 3 to 6 minutes.
2. 02Add broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. Bring to a boil over high.
3. 03Drain and rinse beans and add to pot. Reduce to a lively simmer over medium-high and cook until pasta is al dente, 7 to 9 minutes, stirring often and scraping the bottom.8 min
4. 04Off heat, stir in vinegar. Season to taste with salt and pepper. Divide among bowls and top with Parmesan and parsley if using.