Fall Meal Solutions #13:  Italian Pesto Soup 

It was cold and rainy and this is the perfect warm you from the inside out dinner…we use Onion Onion instead of chopped onions…we have made this soup several times…Enjoy!

Italian Pesto Soup

1 lb. lean ground beef

1 Tbsp. Bacon Bacon™ 

1 rib celery, chopped

1 medium onion, chopped

1/2 cup Dried Tomato & Garlic Pesto Mix 

28 oz. can diced tomatoes, undrained

15 oz. can white beans, rinsed and drained

4 cups chicken broth

3 cups water

8 oz. small pasta

Saltand pepper to taste

Shredded Parmesan cheese

Prepared Cheesy Biscuits

Brown ground beef with Bacon Bacon, celery and onion until ground beef is browned and vegetables are tender. Stir in Dried Tomato & Garlic Pesto Mix, diced tomatoes, beans and chicken broth. Simmer, covered, for 10 minutes to blend flavors. Add water and pasta; bring to a boil and cook, covered, for 10 minutes or until pasta is tender. Season to taste with salt and pepper. Ladle into bowls; top with shredded cheese. Serve with prepared Cheesy Biscuits . Makes 8 servings.


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