Pasta And Bean Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 oz	56g	Bacon - diced
2		Carrots - chopped
1		Onion - chopped (medium)
3		Garlic cloves - crushed
3		Chicken broth - (14 oz)
2		Diced tomatoes - (14 1/2 oz ea) - with juice
3/4 teaspoon	3.8ml	Dried marjoram leaves - crushed
1/2 teaspoon	2.5ml	Dried sage leaves - crushed
1/2 teaspoon	2.5ml	Salt - or to taste
4 oz	113g	Uncooked orecchiette or shell pasta - (1 heaping cup)
1		Garbanzo beans - (19 oz)
10 oz	284g	Frozen chopped kale, collard greens,
		Or mustard greens - thawed
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Grated Parmesan cheese

Recipe Instructions

In a stockpot or Dutch oven, heat the olive oil. Add the bacon and saute over medium heat for 3 to 4 minutes, or until the bacon is lightly browned.

Add the carrots, onion and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are soft.

Stir in the chicken broth, tomatoes with their juice, marjoram, sage and salt. Bring the mixture to boiling; stir in the pasta. Cook, stirring frequently, according to package directions until the pasta is al dente.

Add the garbanzo beans with their liquid and the kale. Heat the soup through. Stir in the pepper.

Ladle the soup into large bowls. Sprinkle some Parmesan cheese over each serving.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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