Updated take on traditional Pasta e Fagioli soup featuring bacon and pinto beans. This is a simple and quick recipe that's full of flavor. If you don't have cherry tomatoes, substitute a can of crushed tomatoes.
Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until starting to lightly brown, about 4 minutes. Stir in the onion, carrots, and celery, and cook for another 4 minutes, until vegetables start to soften. Add in the garlic, cherry tomatoes, and seasonings, and cook until the tomatoes start to wilt, about 3 minutes.
Pour in the broth and beans and bring to a simmer. Add in the pasta and cook until al dente. Serve with a sprinkle of parmesan.
Notes
Make-ahead tip: Make the entire batch of soup but boil the pasta separately. Cool and store both the soup and pasta in the fridge in separate containers. When ready to eat, add the pasta to the soup.