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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This soup is hearty and makes a comforting lunch or dinner on a brisk day, relates Barbara Jellison from Bellevue, Washington. The spaghetti sauce provides rich flavor without a long simmering time. I further cut the prep time by using my food processor to chop the vegetables. Ingredients:
4 bacon strips, diced |
1 large onion, chopped |
3 medium carrots, chopped |
3 garlic cloves, minced |
1 jar (28 ounces) spaghetti sauce |
4 cups beef broth |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2/3 cup uncooked small shell pasta |
2 teaspoons brown sugar |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 cup frozen cut green beans |
grated parmesan cheese, optional |
Directions:
1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.
2. Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired. Yield: 10 servings (2-1/2 quarts).
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