Minestrone

• 1/4 lb. salt pork or bacon, diced
• 1 onion, peeled and coarsely chopped
• 2 cloves garlic, finely chopped
• 1 (15 1/2 oz.) jar extra-thick prepared spaghetti sauce
• 6 c. water
• 2 envelopes dehydrated beef broth
• 1/2 c. sliced carrots
• 1/2 c. sliced celery
• 1 large zucchini, sliced
• 1 tsp. salt
• 1/2 tsp. lemon-pepper seasoning
• 1 (1 lb.) can kidney beans
• 1/2 c. vermicelli or small shell macaroni
• 1 Tbsp. chopped parsley
• 2 Tbsp. grated Parmesan cheese

1. In a Dutch oven or large, heavy saucepan, saute pork until lightly browned.
2. Stir in onions and garlic.
3. Cook until onion is tender, but not browned.
4. Add spaghetti sauce and next seven ingredients, mixing well.
5. Bring to boil.
6. Reduce heat to medium. Cover and cook one hour.
7. Stir once or twice.
8. Add kidney beans and vermicelli.
9. Simmer 15 minutes longer.
10. Garnish with parsley and grated cheese.
11. Makes 8 servings (219 calories per serving).

salt pork, onion, garlic, water, beef broth, carrots, celery, zucchini, salt, lemonpepper seasoning, kidney beans, vermicelli, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246271 (may not work)