Last night we had garlic fried chicken thighs (always a favorite) with pasta & pinto soup. Everyone seemed to like it. I think I'll be making it again.

Pasta & Pinto Soup
Ingredients

• 4 strips bacon, cut into small pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 oz small pasta
• 14.5 oz can pinto beans, rinsed & drained
• 4 cups hot vegetable stock
• 2 Tbsp fresh chopped mint

Directions

• Place the bacon in a large pot and fry for 5 minutes.
• Add the onion, garlic and celery and fry for another 5 minutes, stirring, until the onion is tender and the bacon is beginning to brown.
• Add the pasta and cook, stirring, for 1 minute to coat the pasta in the fat.
• Add the pinto beans and the stock, and bring to a boil.
• Reduce heat and let simmer for 15 minutes, or until the pasta is tender but still firm to the bite.
• Remove from heat and stir in chopped fresh mint.
• Serve and enjoy.