1. In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker. 2. Drain fat from skillet. 3. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. 4. Scrape into slow cooker. 5. Mash 1 cup of the beans; add to slow cooker along with remaining beans. 6. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender. 7. In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. 8. Drain and add to slow cooker. 9. Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot. 10. Discard bay leaf. 11. Sprinkle each serving with Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
