Serves 6

Prep time 10 minutes

Cook time 45 minutes


1 Tbsp. olive oil
8 oz. diced thick-cut bacon (2 cups)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tsp. salt
1 tsp. granulated sugar
1 tsp. minced garlic
1/2 tsp. dried rosemary, crushed, or 1 1/2 tsp. minced fresh rosemary leaves
2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (29 oz.) Contadina® Tomato Puree
1 can (15 oz.) cannellini beans, rinsed and drained
1 cup uncooked small pasta, such as ditalini or macaroni
Freshly ground black pepper
Sliced fresh basil leaves, dried red pepper flakes and grated Parmesan cheese, optional


  1. Heat oil in a 5-qt. saucepan or Dutch oven over medium-high heat. Add bacon, onion, carrots celery and salt; cook about 10 minutes or until tender and starting to brown. Stir in sugar, garlic and rosemary; cook 1 minute.

  2. Stir in tomato sauce, beans and pasta. (Add 4 cups water if using tomato sauce or 5 cups water if using tomato puree.) Bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, 15 minutes, stirring occasionally. Season with salt and pepper to taste. Serve topped with basil, red pepper flakes and Parmesan, as desired.

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