Pasta e Fagioli Soup

Ingredients
4 ounces bacon (4 slices), chopped medium
1 onion, chopped fine
4-6 garlic cloves, minced
1 tablespoon minced fresh oregano (or 1 tsp dried)
1/4 teaspoon red pepper flakes
1 28-oz can diced tomatoes
2 15.5-oz cans canellini beans, rinsed
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
salt
8 ounces small-shaped pasta (1 3/4 cups)
1/4 cup minced fresh parsley
pepper
2 ounces Parmesan cheese, grated (1 cup)
Extra Virgin Olive Oil (for serving)
Instructions
1. Cook the bacon in a large Dutch oven over medium heat until crsp, about 8 minutes.  Stir in the onion, garlic, oregano, and red pepper flakes.  Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt.  Bring to a simmer and cook for 10 minutes.
2. Stir in the pasta and cook until just slightly underdone.  Off the heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls extra herbs if desired, and then with grated Parmesan and a drizzle of olive oil before serving.

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month.  Reheat over low heat before proceeding with step 2.

LABELS (12)
Thaw Completely. Reheat over stove. Stir in pasta and cook until just slightly underdone.  Off heat, stir in the parsley and season with salt and pepper to taste.  Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

ADDITIONAL LABELS (12)
YOU WILL NEED TO ADD:
8 oz Pasta (included)
1/4 c. Fresh Parsley

(I will need 12 gallon size bags)