Pasta e Fagioli

Hunt’s

2 slices bacon

1 cup frozen chopped vegetable blend for seasoning

1 can (24 oz) garlic and herb pasta sauce

2 cups water

1 can (16 oz) red kidney beans, drained, rinsed

½ cup dry large elbow macaroni, uncooked

3 Tbsp grated Parmesan cheese

COOK bacon in saucepan 5 minutes or until crisp. Remove bacon, leaving drippings in pan.

ADD vegetables to pan; cook and stir 2 minutes or until tender. 

I'm not sure this was the veggie blend the recipe had in mind, but it's what Target had.

Add pasta sauce, water, beans and macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.

STIR crumbled bacon into soup. 

Turkey bacon doesn't crumble as well, but it's kind of satisfying to snip it into oblivion with kitchen scissors.

Top each serving with cheese.

Don't let the instructions limit you. Cheese is delicious.

My Rating: 5/5 "I've made more authentic, sophisticated recipes for Pasta e Fagioli before, but honestly they didn't taste as good as this one where you just dump stuff in a pot and roll with it. There's a smoky, savory quality to this that keeps you coming back for more. And it smells amazing, too!"