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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Make this classic recipe extra quickly for a cool winter night. It is chock-full of vegetables and has a wonderful smokey flavor.Regina Cook, Fort Worth, Texas Ingredients:
1 bacon strip, diced |
1/3 cup smoked turkey kielbasa, quartered |
1 small onion, chopped |
1 garlic clove, minced |
1/4 cup chopped carrot |
2 tablespoons chopped celery |
1 cup reduced-sodium chicken broth |
1 cup canned diced tomatoes, undrained |
1 can (5-1/2 ounces) reduced-sodium tomato juice |
1/4 cup chopped zucchini |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
1/3 cup canned pinto beans, rinsed and drained |
1/4 cup cooked elbow macaroni |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain.
2. Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon. Yield: 2 servings.
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