Bacon Bean Soup with Pasta
Source of Recipe
BBR
Recipe Introduction
Posted by: Cittie Posted by: lindachicken__Oklahoma
I didn't change anything, other than adding extra carrots, celery and broth. I used one can of 14 1/2-oz diced tomatoes, drained, and two 15-oz cans Great Northern Beans, drained. For the broth, I had two cups of homemade broth from boiling a leftover piece of chicken, and I used three 14 1/2-oz cans of chicken broth (Sue Bee
List of Ingredients
6 slices lean bacon, diced
1 onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, diced
2 cloves garlic, peeled, minced
1/8 tsp. crushed hot red pepper
2 cups diced tomatoes
2-1/2 cups canned white beans, drained
6 cups chicken broth
3/4 cup small pasta
Freshly grated Parmesan cheese
Recipe
In a heavy soup pot, sauté the bacon until it cooks part way
and fat appears in the pan. Add the onion, celery, carrot,
garlic and red pepper. Sauté until the vegetables are soft.
About 10 minutes on low heat-- don't brown garlic. Stir in
the tomatoes and cook 10 more minutes. Stir in the beans
and broth. Bring slowly to a boil, then add the pasta and
cook 15 minutes or so until the pasta is done. Serve with
Parmesan cheese. Note: you can use turkey bacon for
this recipe or another type of bean.
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I took out approx a cup of the beans, smooched them, and added them back to the soup for a little thickness
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