Shelly's Recipe

BEAN AND PASTA SOUP

Category: Soups

6 slices bacon, cut up
1/4 cup finely chopped onion
1/2 cup finely chopped celery
3/4 cup shredded carrots
2 cloves garlic, crushed
1/8 tsp crushed red pepper
1 (14 1/2 oz) can diced tomatoes in juice
1 (15 16 oz) can great northern beans, rinsed and drained
6 cups chicken broth
3/4 cup elbow macaroni or other small pasta
Freshly grated Parmesan cheese

Cook bacon in 4 quart Dutch oven until limp. Stir in onion, celery, carrot, garlic and red pepper. Cook about 10 minutes or until vegetables are tender. Stir in tomatoes. Cook 10 minutes longer, stirring occasionally. Stir in beans and broth. Heat to boiling. Stir in macaroni. Cook about 15 minutes or until pasta is tender, but still firm. Sprinkle with cheese.