Pasta e Fagioli (Bean Soup)

(Makes a LOT!)
2 large carrots, diced
1 celery stalks, diced
1 shallot, diced
2 garlic cloves, minced
8 bacon strips, diced
16 cups chicken or vegetable broth
2 cans red beans, drained and rinsed
1 tbsp butter
1 tbsp olive oil
1/2 lb ditalini pasta, or other small pasta
1 tsp dried basil
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper

In a large stockpot, cook the bacon bits until crispy. Remove from pot and drain on a paper towel. Leave about 1 tbsp of the bacon fat in the pot. Melt the butter and olive oil together with the bacon fat in the pot. Add the carrots, celery, shallot, herbs and garlic. Season with salt. Cook until vegetables are just turning soft, about 5-7 minutes.
Carefully add the chicken stock, add a little more salt, and bring to a boil. Add the pasta and cook for about 7-10 minutes, or until pasta is soft. Add the beans and bacon and cook for an additional 3-5 minutes, just to heat the beans through.
Top with parmesan cheese and serve hot.

*This is a great soup to have on a really cold day. It's almost like a meal in a bowl (I can hear my cousin Josh screaming, "Soup is not a meal!") Well, this soup comes pretty close. The beans make it nice and hearty, and the bacon, well, we all know that everything is better with bacon! Try this soup, and make sure you are cuddled up with your favorite blanket when you eat it!

Also, if two lie down together, they will keep warm. But how can one keep warm alone? Ecclesiastes 4:11