Quick Chunky Minestrone

4 slices bacon, diced
2 celery stalks, sliced
1 onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 can tomatoes
4 cups chicken stock
4 oz cut fresh or frozen green beans
1 cup chopped or shredded cooked chicken
¼ cup macaroni or any small pasta
Salt and pepper
After freeing/before serving: ¼ cup freshly grated Parmesan cheese

1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.

2. Pour off all but 1 tbsp drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Add chickpeas, beans, chicken and macaroni; cook for 8 – 10 minutes or until the macaroni is tender but firm. Return cooked bacon t the pan. Season with salt and pepper to taste.

4. Serve with Parmesan cheese.

Serve 4



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main