So this isn’t from a mystery book, but it was a mysterious recipe in the fact that I wasn’t sure how well it would taste.
Pasta e Fagioli
Thoughts Prior to Cooking:
I saw this recipe on the back of a Hunt’s Garlic and Herb can and it sounded really, really good. I decided to make it, but tweaked it a bit. You can buy a Hunt’s Garlic and Herb can and follow their recipe, or try out my variation.
- A 14-oz package of Bird’s Eye Frozen Recipe Ready Grilling Blend containing zucchini, yellow squash, red onion, and bell pepper.
- 1 Can of Hunt’s Garlic and Herb pasta sauce
- 1 Can of Hunt’s Italian Sausage pasta sauce
- 1 Cup of Carrots (optional)
- 4 Cups of Water
- 1 Can of Red Kidney Beans
- Large Elbow Macaroni
- Mozzarella Cheese
Cook the bacon in a saucepan until as crisp as you like it. Remove bacon from the pan
Take 2 cups of the frozen vegetables and cook them in the bacon pan. Eyeball the amount to see if you need to add more.
When the frozen vegetables are cooked, remove them from the pan and place them in a large pot. If you wish to add carrots, add them to the pot as well. After the vegetables; add the pasta sauces, water, and 1 cup of macaroni noodles.
Drain and rinse the red kidney beans, adding them to the pot as well.
Cook soup until it boils, then simmer until macaroni is cooked.
Stir in crumbled bacon.
Serve soup, topping with mozzarella cheese.
Thoughts after cooking:
I loved it. I thought it not only smelled amazing but tasted amazing as well. I only wish I had taken a pic before eating it all.
For more soup recipes, check out my Gazpacho