Ingredients Jump to Instructions ↓

  1. 4 bacon strips, diced

  2. 1 large onion, chopped

  3. 3 medium carrots, chopped

  4. 3 garlic cloves, minced

  5. 1 jar (28 ounces) spaghetti sauce

  6. 4 cups beef broth

  7. 1 can (16 ounces) kidney beans, rinsed and drained

  8. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

  9. 2/3 cup uncooked small shell pasta

  10. 2 teaspoons brown sugar

  11. 1/2 teaspoon dried basil

  12. 1/2 teaspoon dried oregano

  13. 1 cup frozen cut green beans Grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer. Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired. Yield: 10 servings (2-1/2 quarts).


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