Shortcut Minestrone

• 4 bacon strips, diced
• 1 large onion, chopped
• 3 medium carrots, chopped
• 3 garlic cloves, minced
• 1 jar (28 ounces) spaghetti sauce
• 4 cups beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2/3 cup uncooked small shell pasta
• 2 teaspoons brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 cup frozen cut green beans
• Grated Parmesan cheese, optional

1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, saute onion and carrots for 3-4 minutes or until tender. Add garlic; cook 2 minutes longer.
2. Stir in the spaghetti sauce, broth and beans. Bring to a boil. Add the pasta, brown sugar, basil and oregano. Cook, uncovered, for 8-10 minutes or until pasta is tender, stirring occasionally. Add green beans; cook 5 minutes longer or until heated through. Garnish with reserved bacon and Parmesan cheese if desired.

bacon, onion, carrots, garlic, spaghetti sauce, beef broth, kidney beans, garbanzo beans, shell pasta, brown sugar, basil, oregano, parmesan cheese

Taken from www.tasteofhome.com/recipes/shortcut-minestrone/ (may not work)