Slow Cooker Pasta E Fagioli - cooking recipe

Ingredients

6 slices bacon, chopped
2 onions, chopped
4 garlic cloves, minced
2 stalks celery, chopped
2 carrots, sliced
1 teaspoon dried basil
1 teaspoon oregano
salt and pepper
1 (19 ounce) can white kidney beans, drained and rinsed
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1 bay leaf
3/4 cup tubetti
1/4 cup fresh parsley, chopped
1/4 cup tomato paste
1/3 cup parmesan cheese, grated

Preparation

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