Lunedi Notte Zuppa Di Momma (Mamma’s Monday Night Soup) #R

Ragú® Recipe Contest Entry. Quick, hearty comfort food.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 generous bowl

Ingredients

• 1  cup orzo pasta (uncooked)
• 1  tablespoon extra virgin olive oil
• 1⁄4 lb bacon
• 1  onion (small, chopped)
• 1  tablespoon garlic (chopped)
• 1 (24 ounce) jar  Ragú® Pasta Sauce (Ragu Chunky Garden Combination Pasta Sauce)
• 1  quart  chicken stock
• 2 (15 ounce) cans garbanzo beans (drained and rinsed)
• 1 (16 ounce) bag  frozen peas and carrots
• 1  bay leaf
• 1⁄2 teaspoon rosemary (dried)
• 1⁄2 teaspoon thyme (dried)
• 1⁄4 teaspoon black pepper
• 1 (5 ounce) bag arugula
• 1⁄2 cup sherry wine (optional)

Directions

1. Prepare pasta according to package directions, rinse with cold water and drain.
2. Transfer Orzo back to pot and toss with olive oil to coat. This will inhibit its ability to continue to cook in the finished soup.
3. While pasta is cooking, in a large stock pot, cook bacon until crisp. Remove bacon from pan and set aside to drain. Rough chop when cool.
4. Add chopped onion to hot bacon grease, cover pan, and cook over medium heat, stirring occasionally, for 10 minutes, until translucent.
5. Add chopped garlic to onions and cook for 1 minute, stirring frequently so that the garlic does not burn.
6. Add chopped bacon and stir.
7. Stir in Ragu Chunky Garden Combination Pasta Sauce, chicken stock, bay leaf, rosemary, thyme, and salt, and pepper to taste, and bring to a simmer – Simmer loosely covered for 10 minutes.
8. Add garbanzo beans and peas and carrots, raise heat to bring back to a boil, then cover loosely and lower heat and simmer for 5 minutes.
9. Remove bay leaf.
10. Stir in Orzo, arugula, and sherry, if desired, and cook for one more minute.
11. Serve immediately.
12. I offer Parmesan cheese and crushed red pepper on the side and crusty sourdough bread for dunking.