1 can (26oz) Hunt’s Garlic and Herb Pasta Sauce
2 cups water
1 can (16 oz) dark red or white kidney beans, drained, rinsed
11/s cup dry large elbow macaroni, uncooked
3 tablespoons grated parmesan cheese
PLACE bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon and leave dripping in pan.
ADD frozen chopped vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.
CRUMBLE reserved bacon into soup; stir to combine. Top each serving with Parmesan cheese
/yummy treat
rosevoc2;ishalleatandcook
2 cups water
1 can (16 oz) dark red or white kidney beans, drained, rinsed
11/s cup dry large elbow macaroni, uncooked
3 tablespoons grated parmesan cheese
PLACE bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon and leave dripping in pan.
ADD frozen chopped vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender.
CRUMBLE reserved bacon into soup; stir to combine. Top each serving with Parmesan cheese
/yummy treat
rosevoc2;ishalleatandcook
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