Ingredients
4 bacon strips, diced1 large onion, chopped3 medium carrots, chopped3 garlic cloves, minced1 jar (28 ounces) spaghetti sauce4 cups beef broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2/3 cup uncooked small shell pasta2 teaspoons brown sugar1/2 teaspoon dried basil1/2 teaspoon dried oregano1 cup frozen cut green beansGrated Parmesan cheese, optional
Preparation
In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots until tender, 3-4 minutes. Add garlic; cook 2 minutes longer.
Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the 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, if desired.
