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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 pound dried red kidney beans |
8 ounces bacon |
1 tablespoon olive oil |
1 cup thinly sliced leeks |
1 cup julienne-cut carrot |
1/2 cup sliced celery |
2 tablespoons chopped fresh parsley |
2 tablespoons minced fresh garlic |
2 teaspoons dried italian seasoning |
1/4 teaspoon salt |
2 (10 1/2-ounce) cans chicken broth |
5 cups water |
2 (14 1/2-ounce) cans whole tomatoes, undrained and coarsely chopped |
1 cup elbow macaroni, uncooked |
2 cups coarsely shredded cabbage |
1 1/2 cups thinly sliced zucchini |
1/2 (10-ounce) package frozen chopped spinach, thawed |
3/4 cup freshly grated parmesan cheese |
Directions:
1. Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.
2. Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
3. Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in Italian seasoning and salt; saute 1 minute. Stir in beans, chicken broth, and 5 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
4. Stir in tomato, macaroni, cabbage, zucchini, and spinach. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 tablespoon cheese and crumbled bacon.
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