Zuckerello’s pasta fagioli

2½ pounds bacon, chopped

1 cup chopped onion

¼ cup chopped garlic

4 28-ounce cans Great Northern white beans, with juice

1 15-ounce can diced tomatoes, juices drained

3 quarts water

2 bay leaves

¼ cup ham base

6 cups cooked ditalini pasta, cooked according to package directions

Grated Parmesan cheese, optional

Kosher salt and ground black pepper, to taste

1. Using a large saucepan over medium heat, cook bacon until crispy. Remove bacon from pan and drain grease, leaving a tablespoon in the pan. Add bacon back into pan with onion and garlic and saute one minute. Add beans, tomatoes, water and bay leaf.

2. Increase to high heat and bring soup to a boil. Add ham base, reduce to medium-low heat and simmer 30 minutes, stirring occasionally. Season with salt and pepper, to taste.

3. To serve, place a few tablespoons cooked pasta into a serving bowl, and ladle soup over pasta. Serve with grated Parmesan, if desired.

Makes about 8 quarts

Nutrition information per 1 cup: 226 calories, 22% calories from fat, 5g fat, 2g saturated fat, 12mg cholesterol, 31g carbohydrates, 1g total sugar, 0g added sugar, 13g protein, 993mg sodium, 5g fiber