| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Ronzoni alphabets; uncooked |
| 2 | cn | Whole tomatoes 14 oz each; undrained |
| 1 | cn | Beef broth; 14 oz can |
| 1 | c | Water |
| Salt and ground black pepper | ||
| 1 | lb | Bacon; cooked and crumbled |
| Chopped iceberg lettuce | ||
| Toasted croutons; (optional) | ||
| Mayonnaise; (optional) |
INSTRUCTIONS
In medium saucepan, stir together pasta, tomatoes with juice, broth and water; heat to boiling. Boil, stirring frequently to break up tomatoes, 5 minutes or until pasta is done. Salt and pepper to taste. In each bowl, place 1/3 cup lettuce; ladle 1 cup soup over top. Sprinkle with 1/4 cup crumbled bacon; top with croutons and mayonnaise, if desired. Notes: Prep Time: 20 min. - Start to Finish: 20 min. Recipe by: Ronzoni (r) Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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