2 slices uncooked bacon
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (24 oz each) Hunt's® Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz each) dark red or white kidney beans, drained, rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated Parmesan cheese
Pasta e Fagioli
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||6 g||23%|
|Vitamin C||4 mg||7%|
|Vitamin A||480 iu||10%|
Place bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon, leaving drippings in pan.
Add frozen vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.
Crumble reserved bacon into soup; stir to combine. Top each serving with cheese.
If frozen chopped vegetables for seasoning are not available, substitute 1/3 cup chopped onion, 1/3 cup chopped celery and 1/3 cup chopped bell pepper.
Pasta e Fagioli
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