Fresh Salads, Soups and Sauces

Ingredients

• 1/2 lb. bacon - cut into 1/2-inch strips
• 1/2-lb ground pork
• 1/2 cup diced onions
• 1/2 cup California Olive Ranch Arbosana EVOO
• 1 Tbs chopped garlic
• 1 tsp oregano
• 2 bay leaves
• 2 quarts diced tomatoes
• 1/2 cup small mostaccioli pasta - uncooked
• 1/2 cup drained and rinsed kidney beans
• 1 Tbs very fine chopped fresh basil
• Salt & black pepper to taste
• 1 cup shredded Parmesan cheese

Directions

1. Brown off bacon and ground pork together. Drain excess fat. set aside.
2. Heat 4 qts. sauvepan to medium and add olive oil
3. Toss in onions and sauté until almost clear
4. Toss in garlic, oregano and bay leaves. Continue to sauté until onions are clear
5. Pour in tomatoes/bacon/pork and bring to a boil.
6. Add pasta and cook until al dente
7. Add chick peas and kidney beans and simmer 3-4 minutes
8. Stir in basil - late minute
9. TASTE - add salt and pepper. Wait until this step to add salt since the bacon will add saltiness to the soup so you want to want to wait until the soup is done season.
10. Top with Parmesan cheese and serve. Pop under a hot broiler to melt the Parmesan for an even better soup