Yield: 6 Servings
|¾ cup||Ronzoni alphabets; uncooked|
|2 cans||Whole tomatoes 14 oz each; undrained|
|1 can||Beef broth; 14 oz can|
|\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