Pasta Fagioli Soup II
A quick and easy Italian favorite. Garnish with grated Romano cheese.
Serves 8 servings
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients:
1 (29 ounce) can diced tomatoes
2 (14 ounce) cans Great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1&1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound seashell pasta
1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper and basil. Bring to a boil, and let simmer for 40 minutes, covered.
2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
B-man
