CREAMY MINESTRONE SOUP

4 slices bacon, diced

1/2 cup (125 mL) chopped onion
1 clove garlic, minced
2 cans (10 oz/284 mL each) condensed beef broth, undiluted
14 oz (398 mL) 1 can spaghetti sauce
14 oz (398 mL) 1 can kidney beans
1 cup (250 mL) water
1 cup (250 mL) thinly-sliced carrots
1 cup (250 mL) sliced zucchini
1/2 tsp (2 mL) dried Italian seasoning
1/2 cup (125 mL) small shell-shaped pasta
2 cups (500 mL) milk
2 tbsp (30 mL) flour
Salt
Pepper, to taste
Grated Canadian Parmesan cheese

Cook bacon until crisp in large saucepan; drain, reserving drippings. Set bacon aside. Cook onion and garlic in bacon drippings until tender.

Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer 10 min or until vegetables are tender. Add pasta. Cover and simmer 10 min longer or until pasta is tender.

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan. Cook and stir over medium heat until mixture boils and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving.

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One thought on “CREAMY MINESTRONE SOUP

  1. […] CREAMY MINESTRONE SOUP […]

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