Pasta And Bean Soup

• 1 Tbsp. olive oil
• 2 oz. bacon, diced
• 2 carrots, chopped
• 1 medium onion, chopped
• 3 cloves garlic, mashed
• 3 (14 oz.) cans chicken broth
• 2 (14.5 oz.) cans diced tomatoes
• 3/4 tsp. dried marjoram
• 1/2 tsp. dried sage
• 1/2 tsp. each: salt and pepper
• 1 c. uncooked macaroni
• 1 (19 oz.) can chickpeas
• 1 (10 oz.) pkg. frozen kale
• grated Parmesan

1. In stockpot, heat oil.
2. Add bacon.
3. Saute until golden.
4. Add carrots, onion and garlic.
5. Cover.
6. Cook 5 minutes until soft. Add broth, tomatoes with juice and seasonings.
7. Heat to boiling; add pasta.
8. Cover.
9. Cook 15 minutes or until pasta is al dente. Add chickpeas, their liquid and kale; heat through.
10. Pass cheese.

olive oil, bacon, carrots, onion, garlic, chicken broth, tomatoes, marjoram, sage, salt, macaroni, chickpeas, frozen kale, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815922 (may not work)