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Soups and Stews | |
| 1 pkg bacon 3-4 cloves garlic minced 2 stalks celery chopped about 3 cups chicken stock about 3 cups water 2 can kidney beans 1 lb ditalini or other small pasta | |
| Fry bacon. Let cool slightly, reserving grease, then pur�e bacon and grease in a blender. Set aside. Saut� a minced garlic and celery in a pan with olive oil. In a large pan, combine bacon puree, garlic and celery, and one can of kidney beans. Simmer with equal amounts of water and chicken stock, until mixture thickens slightly. Meanwhile, cook pasta to al dente. Drain and toss with olive oil to prevent it from sticking together. Put the pasta and another can of kidney beans into the broth. Simmer for a few minutes to allow flavors to combine. Garnish with chopped parsley and shredded Parmesan cheese. Serves 8. | |
Unrated | |
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