| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Soups, Pasta, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Carrot; chopped |
| 1 |
|
Onion; chopped |
| 1 |
|
Rib celery; chopped |
| 4 |
|
Strips bacon; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
tb |
Olive oil |
| 1 |
cn |
Tomatoes; chopped (28 oz.) |
| 1 |
cn |
Chicken broth; not condensed |
| 1 1/2 |
c |
Water |
| 1 |
cn |
White beans; (19 oz.) |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
c |
Ditalini pasta; cooked |
INSTRUCTIONS
In a large pot, saute carrot, onion, celery, bacon and garlic lightly in
olive oil. Add tomatoes, water and broth. Simmer for 1/2 hour. Add
parsley, beans and pasta. Heat through.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”