Post by lynn on Oct 29, 2005 12:18:50 GMT 10
6 slices lean bacon, diced
1 onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
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
grated parmesan cheese
In a heavy soup pot, saute the bacon until it cooks part way and fat appears in the pan. Add the onion, celery, carrot, garlic and red pepper. Saute until veggies are soft, about 10 minutes on low heat; don't brown the 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 the parmesan cheese.
note - you can use turkey bacon or another type of bean, if desired.
1 onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
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
grated parmesan cheese
In a heavy soup pot, saute the bacon until it cooks part way and fat appears in the pan. Add the onion, celery, carrot, garlic and red pepper. Saute until veggies are soft, about 10 minutes on low heat; don't brown the 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 the parmesan cheese.
note - you can use turkey bacon or another type of bean, if desired.
