Pasta e Fagioli ala Weeble

Ingredients

• 4 slices bacon diced
• 1 quart chicken broth 
• 1 cup ditalini pasta 
• 1 pinch chile pepper dried crushed
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic minced
• 4 servings salt and ground pepper black to taste
• 3 tablespoons olive oil 
• 1  onion diced
• 15 ounce romano beans drained canned
• 4 teaspoons romano cheese grated to taste
• 0.3 cup tomato paste 

Equipment

• pot

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
2. Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
3. Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper.
4. Sprinkle each serving with Romano cheese.