Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | 4 oz Alphabets; uncooked |
29 ounces | Each whole tomatoes; undrained |
14 ounces | Ready-to-serve beef broth |
1 cup | Water |
\N \N | Salt/pepper |
1 pounds | Bacon; cooked and crumbled |
\N \N | Chopped iceberg lettuce |
\N \N | Toasted croutons optional |
\N \N | Mayonnaise optional |
In medium saucepan; stir together pasta; tomatoes with juice; broth and water; heat to boiling. Boil; stirring frequently to break up tomatoes; 5 minutes or until pasta is done. Salt and pepper to taste. In each bowl; place ⅓ c lettuce; ladle 1 c soup over top. Sprinkle with ¼ c crumbled bacon; top with croutons and mayonnaise; if desired. 6 servings.
Prep Time: 20 min. Start to Finish: 20 min.
Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@...> on Nov 16, 1998