White Bean Spaghetti

Mom and dad are headed to Italy next week, so I wanted to give them an Italian dinner send off.  I got this idea from watching Rachel Ray's 30 minute meals, but didn't have all the ingredients she had, so we had to adjust the recipe a bit...

What you will need...

• 6 cups chicken broth (3 cans)
• 3 cups white beans, cooked (or you can use about 2 cans white beans, rinsed and drained)
• olive oil
• 3 tbsps butter
• 5 strips of bacon, chopped
• 6 cloves of garlic, minced or chopped
• 1 and 1/2 boxes of thin whole wheat spaghetti
• 1 onion, diced
• 3 tsps thyme
• salt and pepper
• 1 cup of Chardonnay
• 1 cup parmesan cheese, grated or shredded
• 1 tbsp parsley

In a sauce pan, bring the chicken broth and beans to a boil and then reduce to a simmer.  Heat a couple tbsps olive oil and butter in a deep skillet, over medium-high heat.  Add the bacon and cook until browned.  Add garlic and noodles, and let the noodles cook for a few minutes to get toasted.  Add the onions, thyme, salt and pepper and let cook a few minutes to get the onions soft.  Add the Chardonnay and let cook a few more minutes.  Ladle the beans and chicken broth in a couple ladles at a time, letting the broth absorb before adding more.  After you have added all the stock and most the liquid is absorbed, add cheese.  Serve in a big pasta bowl, top with parley, salt, pepper, and a bit more cheese...YUM-OLA!!!

Sides to think about...great with a spinach salad or asparagus, and of course some bread.

How many people can eat...should feed at least 8.