1 cup frozen chopped vegetable blend for season (onion, celery, bell pepper)
1 can (26 oz.) Hunts Garlic and Herb Pasta Sauce
2 cups water
1 can 16 oz dark red or white kidney beans drained, rinsed,
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated parmesean cheese
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Let's Make It
Place bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon and leave drippings in pan.
Add frozen chopped vegetables to pan; cook and stir 2 minutes or until tender.
Add pasta sauce, water, kidney beans, and dry macaroni to vegetables. 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 parmesan cheese.