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Serves
6
Writer Notes
This recipe turned into tailored from a recipe card from Dwelling Grocer lend a hand within the late 90’s when they were in change in Seattle. It turned into a huge fleet weeknight meal that turned into loved by the full household. —FarmgirlGourmet
Substances
1 tablespoon
olive oil
5
bacon slices, lower to bite sized
1 cup
onion, chopped
2
celery stalks, chopped
1
medium carrot, chopped
5
garlic cloves, minced
6 cups
rooster stock
2
15 ouncescans diced tomato
10 oz
can Kidney Beans
10 oz
can Cannellini Beans
9 oz
can Garbanzo Beans
1/2 cup
Italian parsley, chopped
6
mountainous basil leaves, chopped
2 tablespoons
oregano, chopped
1 1/2 cups
fashioned pasta
Directions
- Saute the bacon unless crisp in 1 tablespoon of olive oil, about 5 minutes. Take away the oil and elephantine from the pan leaving about 1 tablespoon.
- Add the chopped onion, celery and carrot and saute unless the vegetables open as a lot as win gentle. About 5 minutes. Add the garlic and saute for 1 minute extra.
- Add the broth, tomatoes, beans and chopped herbs and ship to a boil. Flip down the warmth and simmer for 20 minutes.
- Add the pasta and put collectively dinner for 8 minutes extra.
- Motivate in immense bowls with Parmesan cheese and crusty bread.
