JAMBAYALA 

Servings: 8

6 slices lean smoked bacon,
diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and
grated
2 cloves garlic, peeled and
crushed
1/8 teaspoon crushed hot red
peppers

2 cups canned crushed
tomatoes
2 1/2 cups drained canned
white beans
6 cups chicken broth
3/4 cup macaroni or other small
pasta shape
Freshly grated Parmesan
cheese, optional


In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 more minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is
tender, but still firm, about 15 minutes.
Serve immediately with Parmesan cheese is desired; or cover, refrigerate and reheat gently to serving temperature. Preparation Time: 20 minutes. Cooking Time: 40
minutes.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 191 Sodium: 1600mg Protein: 16g
Cholesterol: 8mg Fat: 6g