Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

Italian Bean Soup

Servings: 8

Total Time: 25 minutes


3 slices thick-cut bacon

1 tablespoon extra-virgin olive oil

1 tablespoon minced roasted garlic

1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, celery)

2 (15.8-oz) cans great Northern beans (undrained)

1 (32-oz) container chicken broth (or stock)

2 cups tomato basil pasta sauce

1 cup fresh crinkle cut carrots

1 cup canned cut green beans

1 teaspoon dried Italian seasoning

1/4 teaspoon pepper

1 cup small or medium shell pasta

3 tablespoons grated Parmesan cheese

1 loaf Bakery Italian bread, optional


Preheat large, nonstick saucepan on medium-high 2–3 minutes. Cut bacon into small pieces (wash hands). Place olive oil in pan, then add bacon; cook and stir 3-4 minutes or until crispy. Remove bacon from pan (reserve 2 tablespoons bacon fat in pan); set bacon aside.

Stir in garlic and seasoning blend; cook 3 minutes, stirring constantly. Stir in Northern beans, broth, pasta sauce, carrots, green beans, Italian seasoning, and pepper; cover and bring to a boil.

Stir in pasta and cover; return to boiling. Remove lid and reduce heat to medium-low; simmer 8–10 minutes or until pasta is tender. Spoon soup into serving bowls; sprinkle each bowl with cheese and reserved bacon. Serve with bread, if desired.