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Makes: 6 servings adjust
Hearty tomato and bean classic.



  • 5 slices Bacon, cut into bite-size pieces

Step 1

Saute bacon in large heavy stock pot until crisp.


  • 1 cup Yellow Onion, chopped
  • 2 stalks Celery, chopped

Step 2

Add onion and celery and cook with bacon until soft but not browned.


  • 1 Carrot, chopped
  • 3 cloves Garlic, minced

Step 3

Add carrot and garlic. Cook 2 minutes longer.


  • 1 can Italian Style Stewed Tomatoes, 28 oz.
  • 12 cup Fresh Parsley, chopped
  • 6 cups Chicken Stock
  • 1 can Canned Dark Kidney Beans, 10 oz., drained and rinsed
  • 1 can Canned Cannellini Beans, 10 oz., drained and rinsed
  • 1 can Canned Garbanzos (Chickpeas), 9 oz., drained and rinsed
  • 1 teaspoon Dried Basil, crushed
  • 1 teaspoon Dried Whole Oregano, crushed

Step 4

Add tomato, parsley, chicken stock, beans, basil, and oregano. Simmer over medium heat 20 minutes.


  • 1 12 cups Seashell Pasta

Step 5

Add dry pasta and cook 8 minutes longer until pasta is al dente. Add water if soup becomes too thick.


  • 12 cup Parmesan Cheese, grated

Step 6

Serve with Parmesan cheese garnish.
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