1In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tbsp drippings in pan. Drain bacon on paper towels. Crumble bacon; set aside.
2Cook onions and garlic in drippings until tender. Add crushed tomatoes, beans,chicken broth, 3 tbsp of the basil, and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Season to taste with pepper.
3To serve, top each serving with crumbled bacon, Romano cheese, and the remaining basil.