Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Ronzoni alphabets; uncooked |
2 cans | Whole tomatoes 14 oz each; undrained |
1 can | Beef broth; 14 oz can |
1 cup | Water |
\N \N | Salt and ground black 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 cup lettuce; ladle 1 cup soup over top. Sprinkle with ¼ cup crumbled bacon; top with croutons and mayonnaise, if desired.
Notes: Prep Time: 20 min. - Start to Finish: 20 min.
Recipe by: Ronzoni (r)
Posted to brand-name-recipes by Beach Princess<barbra@...> on Jan 21, 1998