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Roman-Style Bean Soup
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- #78393
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 slices bacon, cut up
2 green onions (with tops), sliced
1 can (16 ounce size) stewed tomatoes
4 frankfurters, cut diagonally into slices
3 cups water
3 teaspoons instant chicken bouillon
1/8 teaspoon salt
1/8 teaspoon black pepper
1 can (17 ounce size) kidney beans
1 1/3 cup uncooked shell macaroni
Garlic Toast
butter or margarine, softened
8 slices French bread
garlic powder
grated Parmesan cheese
directions
Cook and stir bacon and onions in 3-quart saucepan over medium heat until onions are tender; drain.
Stir in tomatoes, frankfurters, water, instant bouillon, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until bouillon is dissolved, about 5 minutes.
Stir beans (with liquid) and macaroni into tomato mixture. Heat to boiling; reduce heat. Cover and simmer until macaroni is tender, about 10 minutes. Serve with Garlic Toast.
GARLIC TOAST: Heat oven to 400 degrees. Spread butter or margarine, softened, over 1 side of each slice of French bread. Sprinkle garlic powder and grated Parmesan cheese over butter.
Bake on ungreased baking sheet until tops are golden brown, about 7 minutes. Turn slices; spread with butter and sprinkle with garlic powder and cheese. Bake 7 minutes longer.
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nutrition data
679 calories, 25 grams fat, 87 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
March 31, 2011
This recipe is something that I used when my children were young, hubby was unemployed and money was tight. This soup made a pound of hot dogs go 2 to 3 meals and tastes great too!