Minestrone Soup

• 1/4 c. bacon, diced
• 3/4 c. onion, chopped
• 1/2 c. leeks, chopped
• 3/4 c. carrots, diced
• 3/4 c. turnips, diced
• 1 c. cabbage, shredded
• 1/2 c. celery, sliced
• 1/2 clove garlic, chopped (optional)
• 2 qt. soup stock
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. potatoes, diced
• 3/4 c. peas
• 2 c. stewed tomatoes
• 1 c. red kidney beans
• 1/3 c. macaroni, broken in small pieces
• 1 c. Parmesan cheese

1. Cook bacon slightly; add onion, leeks, carrots, turnips, cabbage, celery and garlic.
2. Simmer 5 minutes or until soft, not browned.
3. Add soup stock and seasonings; boil gently about 15 minutes.
4. Add potatoes and cook 10 minutes longer.
5. Add peas and macaroni and cook 10 to 15 minutes or until all vegetables and macaroni are tender.
6. Add tomatoes, kidney beans and parsley. Cook 1/2 hour or until beans are tender.
7. Just before serving, add grated cheese; stir over heat until cheese is melted.

bacon, onion, leeks, carrots, cabbage, celery, clove garlic, soup stock, salt, pepper, potatoes, peas, tomatoes, red kidney beans, macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861140 (may not work)