Pasta e Fagioli & Caesar Salad

No pictures this time.  Just a warning.

I'm a big fan of pasta e fagioli - nothing much better than beans, tomatoes, veggies, broth and pasta simmering together to make a filling meal on a cold night.  Literally meaning "pasta and beans", this is yet another dish that originated as a peasant dish (much like cassoulet, corned beef, beef stew, etc) that has transcended its humble roots and become something that is served in restaurants and homes all over the world.  I've usually made this from a mix of dried beans and seasonings - one of the few times I tend to make soup from a mix (admittedly, because the mix is *really* good),  However, like always, I had a Test Kitchen recipe that I wanted to give a whirl and (surprise, surprise) it came out amazing.  Combined with a Caesar salad, it was a great meal.  I liked it so much, I'm posting the recipe.

Pasta e Fagioli (adapted from America's Test Kitchen)
2 slices bacon, minced
1 small onion, minced
1 celery rib, finely chopped
pinch of salt
1 garlic clove, minced
1/4 tsp dried oregano
pinch red pepper flakes
1 can diced tomatoes w/ juice
1 can cannelini beans, drained and rinsed (the recipe originally calls for 3/4 c, but I wanted more)
1 cup chicken broth
1 cup water
1/4 tsp salt
2 oz ditalini

Cook bacon in large saucepan over medium-low until fat is rendered and just starting to crisp, 5 minutes.  Add onions, celery, pinch of salt and cook until soft, 5 minutes.  Stir in garlic, oregano and red pepper, cook 30 seconds.
Stir in tomatoes and juice, scrape up fond.  Add beans, heat to simmer, reduce to low and cook until slightly thickened, 5 minutes.  Add broth, water and 1/4 tsp salt, increase heat to high and bring to a boil.  Add pasta and cook until al dente.  Season with salt and pepper to taste and serve.

See?  20 minutes for some of the most delicious pasta fagioli you'll ever eat.  Trust me on this one, folks.