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Smoky Pasta and Bean Soup



Servings: 8
Prep Time: 20
Cook Time: 40
Prep Method: Heat


6   slices lean smoked Cloverdale bacon, diced
1   small onion, finely chopped
1   rib celery, finely chopped
1   medium carrot, peeled and grated
2   cloves garlic, peeled and crushed
1/8   teaspoon crushed hot red pepper
2   cups canned crushed tomatoes
2 1/2   cups drained canned white beans
6   cups chicken broth
3/4   cup macaroni or other small pasta shape
  Freshly grated Parmesan cheese, optional


In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 more minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is tender, but still firm, about 15 minutes. Serve immediately with Parmesan cheese if desired; or cover, refrigerate and reheat gently to serving temperature.

Courtesy of Pork Board