Pasta and Bean Soup

Yield: Feeds 2 people
  • MEAT: 4 slices bacon, diced
  • 1/2 c. each chopped onion and celery
  • 1/2 c. shredded carrot
  • 1 clove garlic, minced
  • 1 can condensed SOUP: minestrone
  • 1 soup can water
  • 1 (19 oz.) can light red kidney beans with liquid
  • 1/2 teaspoon crushed HERB: basil
  • 1 bay leaf
  • 1/8 tsp. pepper
  • 1/2 c. uncooked PASTA: elbow macaroni
  1. Cook MEAT in 4-qt. Dutch oven over medium heat until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until veggies are tender, stirring occasionally. Stir in remaining ingredients except PASTA. Heat to boiling, then reduce heat to low. Cover; simmer 15 minutes.
  2. Stir in PASTA; cook about 12 minutes more or until pasta is tender. Discard bay leaf and serve.
  • dinner
  • favorite
Last updated 2016-12-25
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