Post by stacym on Mar 12, 2009 2:24:59 GMT -6
3 slices bacon, finely chopped
1 cup chopped onion
1/2 cup chopped celery
2 large cloves garlic, minced
1 tsp. Basil Leaves, crushed
1 can beef broth
1 can Bean and Bacon Soup
1½ soup cans water
1 can (~16oz) tomatoes, undrained
1/2 cup uncooked Ditalini (small tube macaroni)
1/2 tsp salt
1 cup cabbage cut in long shreds
1 cup cubed zucchini squash
In a large saucepan, brown bacon and cook onions and celery with garlic and basil until tender.
Stir in soups, water, tomatoes, Ditalini and salt.
Bring to boil; cover.
Reduce heat; simmer 15 minutes.
Add cabbage and zucchini; cook 10 minutes more or until done.
Stir occasionally.
Makes about 8 cups.
1 cup chopped onion
1/2 cup chopped celery
2 large cloves garlic, minced
1 tsp. Basil Leaves, crushed
1 can beef broth
1 can Bean and Bacon Soup
1½ soup cans water
1 can (~16oz) tomatoes, undrained
1/2 cup uncooked Ditalini (small tube macaroni)
1/2 tsp salt
1 cup cabbage cut in long shreds
1 cup cubed zucchini squash
In a large saucepan, brown bacon and cook onions and celery with garlic and basil until tender.
Stir in soups, water, tomatoes, Ditalini and salt.
Bring to boil; cover.
Reduce heat; simmer 15 minutes.
Add cabbage and zucchini; cook 10 minutes more or until done.
Stir occasionally.
Makes about 8 cups.
