This hearty, inexpensive soup (literally pasta and beans) has long been a staple in Italian peasant households. It's often served as a first course but with some crusty bread makes a nice light dinner. For extra flavor, serve with a little olive oil drizzled on top.

• 4 slices bacon, cut into 1/2-inch dice
• 1/2 cup chopped sweet onions, like Vidalia
• 3 teaspoons minced garlic
• 2 cups water
• 1 cup uncooked pipette, ditalini or other small tube-shaped pasta
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 15-ounce can crushed tomatoes or tomato puree
• 12 ounces chicken stock
• 2 15-ounce cans Great Northern beans, rinsed and drained
• Parmesan cheese for garnish

Fry bacon in a large nonstick soup pot over medium heat for 1 minute, stirring frequently. Add onions and garlic and cook for 2 minutes more, stirring frequently. (If bacon is particularly lean, add 1 teaspoon olive oil.) Add water, pasta, oregano, salt, pepper, tomatoes and chicken stock. Stir to mix well. Bring to a boil, reduce heat to low and simmer for 5 minutes, stirring occasionally. Stir in beans and cook for 5 minutes more, until pasta is al dente and beans are heated through. Serve each portion topped with a sprinkling of Parmesan cheese.

Serves 5.

-- "Quick, Cheap Comfort Food" by Victoria Shearer (Sellers, $14.95)

Looking for more from the Post-Gazette? Join PG+, our members-only web site. You'll get exclusive sports content, opinion, financial information, discounts from retailers and restaurants, and more. Our introduction to PG+ gives you all the details.