>Souper Sunday – Pasta and Kidney Bean Soup

Pasta and Kidney Bean Soup
from 24/7 MOM – Christie Matthews

2 – Cans White Kidney Beans or Cannellini Beans
2 TBSP Olive Oil
3 oz bacon – diced
1 yellow onion, finely chopped
2 cloves garlic, minced
2-cans diced tomatos
1 TBSP sage
pinch of red pepper flakes
4 Cans Chicken Broth
1 bag of shell pasta – cook as directed drain and set aside
fresh parmesan cheese for top
salt and pepper to taste
Cook pasta al dente, drain and set aside.

In a soup pot over medium heat, warm the olive oil, add the diced bacon, onion and garlic sautee slowly, stirring until the onion is soft (about 12 minutes)
add the tomatoes (undrained) sage, red pepper, salt & pepper Simmer for 20 minutes
Add the beans and Broth, Cook until hot
Add the pasta

When serving top with fresh parmesan cheese

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