This recipe was adapted from a recipe card from Home Grocer back in the late 90's when they were in business in Seattle. It was a great quick weeknight meal that was loved by the entire family. —FarmgirlGourmet
What You'll Need
bacon slices, cut to bite sized
celery stalks, chopped
medium carrot, chopped
garlic cloves, minced
15 oz cans diced tomato
can Kidney Beans
can Cannellini Beans
can Garbanzo Beans
Italian parsley, chopped
large basil leaves, chopped
1 1/2 cups
Saute the bacon until crisp in 1 tablespoon of olive oil, about 5 minutes. Remove the oil and fat from the pan leaving about 1 tablespoon.
Add the chopped onion, celery and carrot and saute until the vegetables begin to get soft. About 5 minutes. Add the garlic and saute for 1 minute more.
Add the broth, tomatoes, beans and chopped herbs and bring to a boil. Turn down the heat and simmer for 20 minutes.
Add the pasta and cook for 8 minutes more.
Serve in big bowls with Parmesan cheese and crusty bread.