Required cooking skill level
30minutes preparation time
- 1 Tbsp Golden Fiesta Canola Oil
- 1 tsp Garlic, minced
- ½ piece Onion, minced
- 4 strips Bacon
- 4 cups Water
- ½ cup Baguio beans, cut into 1” lengths
- ¼ cup Green bell pepper, seeded and chopped
- ¼ cup Red bell pepper, seeded and chopped
- 2 stalks Celery, sliced
- 1 can 200 grams cooked white beans, rinsed and drained
- ½ cup Elbow macaroni
- ½ cup Carrot, chopped
- ¼ cup Squash with skin removed, chopped
- 1 cup Cabbage, shredded
- 1½ cups UFC Tomato Sauce Sweet Filipino Blend
- 1 tsp Fresh basil, sliced
- 1 tsp Fresh oregano, sliced
- ½ tsp Fine salt
- ½ tsp Whole black peppercorn, crushed
- 5 Tbsp Grated cheese
- 1 Sauté onion, and garlic in Golden Fiesta Canola Oil. Add bacon and cook until it has browned, about 3 minutes.
- 2 Pour in water and bring to a boil. Add the Baguio beans, green and red bell pepper and celery.
- 3 Lower soup to a simmer.
- 4 Add the white beans, elbow macaroni, carrots and squash.
- 5 Add cabbage last, when pasta is almost done and vegetables are tender.
- 6 Season with UFC Tomato Sauce Sweet Filipino Blend, basil, oregano, salt, and peppercorn. Serve with a sprinkle of grated cheese.
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