2 slices uncooked bacon
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (26 oz each) Hunt's® Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz each) dark red or white kidney beans, drained, rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated Parmesan cheese
Place bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon, leaving drippings in pan. Add frozen vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender. Crumble reserved bacon into soup; stir to combine. Top each serving with cheese.
This recipe comes from Hunts.