Shortcut Minstrone

 I found this recipe in the February/March 2024 issue of Taste of Home. I’ve never made minestrone with bacon before and I think this will become a fan favorite in my house.

4 bacon strips, diced

1 large onion, chopped

3 medium carrots, chopped

3 garlic cloves, minced

1 jar spaghetti sauce

1 32oz. carton beef broth

1 can kidney beans 

1 can chickpeas 

2/3 C. uncooked small shell pasta

2 tsp. brown sugar

1/2 tsp. dried basil

1/2 tsp. dried oregano 

1 C. cut green beans

Grated Parmesan cheese

In a Dutch oven, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels.  Drain and reserve 2 tbsp bacon drippings. Cook onion and carrots in the drippings until tender, 3-4 minutes.  Add garlic, cook 2 minutes longer.

Stir in spaghetti sauce, broth and both beans. Bring to a boil.  Add pasta, brown sugar, basil and oregano. Cook, uncovered until pasta is tender, 8-10 minutes, stirring occasionally.  Add green beans, cook until heated through, about 5 minutes longer.  Garnish with reserved bacon and Parmesan cheese.

1cup serving- 188 calories, 3g. fat, 2mg. cholesterol, 560mg. sodium, 31g. carbohydrates, 10g. protein