Quick Minestrone

• 2 slices bacon, cut in thin strips
• 1 large onion, finely chopped
• 1/4 lb. mushrooms, sliced
• 1 clove garlic, minced or pressed
• 2 medium carrots, thinly sliced
• 1 large (49 oz.) can chicken broth
• 1 (1 lb.) can tomatoes
• 1 tsp. each: salt and dried basil leaves
• 1/4 tsp. each: dried thyme leaves and white pepper
• 4 oz. spaghettini or vermicelli
• 1/2 lb. snap peas or edible pod peas, ends and strings removed
• 1/4 c. chopped parsley
• grated Parmesan cheese

1. In a 5-quart kettle or Dutch oven, cook bacon over medium heat until it begins to brown.
2. Mix in onion, mushrooms, garlic and carrots.
3. Cook, stirring until onion is soft.
4. Add broth, tomatoes (coarsely chopped with liquid), salt, basil, thyme and pepper. Bring to boiling.
5. Cover.
6. Reduce heat and simmer 15 minutes. Bring soup to boiling; add pasta.
7. Bring again to boiling and cook, uncovered, stirring occasionally until nearly tender, about 10 minutes.
8. Add peas and parsley and boil for 2 minutes.
9. Taste; add salt, if needed.
10. Serve with cheese to add to taste.

bacon, onion, mushrooms, clove garlic, carrots, chicken broth, tomatoes, salt, thyme, spaghettini, peas, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453501 (may not work)