- 4 bacon strips, diced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 garlic cloves, minced
- 1 (28 ounce) jar spaghetti sauce
- 4 cups beef broth
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
- 2/3 cup uncooked pasta shells
- 2 teaspoons brown sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup frozen cut green beans
- grated Parmesan cheese
- 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. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.
- Stir in spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with Parmesan cheese if desired and bacon.