Shortcut Minestrone Recipe

By Gazelle

Ingredients

• 4 bacon strips, diced
• 1 large onion, chopped
• 3 medium carrots, chopped
• 3 garlic cloves, minced
• 1 jar (28 ounces) spaghetti sauce
• 4 cups beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2/3 cup uncooked small shell pasta
• 2 teaspoons brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup frozen cut green beans
• Grated Parmesan cheese, optional

Preparation

Step 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).