Ingredients
1 bacon strip, diced1/3 cup smoked turkey kielbasa, quartered1 small onion, chopped1 garlic clove, minced1/4 cup chopped carrot2 tablespoons chopped celery1 cup reduced-sodium chicken broth1 cup canned diced tomatoes, undrained1 can (5-1/2 ounces) reduced-sodium tomato juice1/4 cup chopped zucchini1/2 teaspoon dried basil1/4 teaspoon dried oregano1/8 teaspoon pepper1/3 cup canned pinto beans, rinsed and drained1/4 cup cooked elbow macaroni1 tablespoon grated Parmesan cheese
Preparation
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, saute sausage, onion and garlic for 3 minutes. Stir in the carrot and celery. Cook and stir 2 minutes longer or until sausage is lightly browned; drain.
Stir in the broth, tomatoes, tomato juice, zucchini and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the beans and macaroni; heat through. Sprinkle with Parmesan cheese and bacon.
