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, saut� the bacon until it cooks part way
and fat appears in the pan. Add the onion, celery, carrot,
garlic and red pepper. Saut� 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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