Autumn Minestrone Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 6 ounces, weight Turkey Bacon, Regular Bacon Or Ham, Chopped
• 2 cloves Garlic, Finely Minced Or Crushed
• 2 cans (14.5 Oz Each) Diced Tomatoes
• 2 cans (15 Oz. Size) Great Northern Beans, Rinsed And Drained
• 1/2 cups Chopped Carrots
• 2 whole Celery Stalks, Chopped
• 1/4 cups Chopped Flat Leaf Parsley
• 2 whole Potatoes, Peeled And Diced
• 1 whole Zucchini, Diced
• 1 teaspoon Dried Thyme
• 3 cups Chicken Broth
• 1 cup Water
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3/4 cups Small Pasta, Such As Elbow Macaroni

1. Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and saute until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

olive oil, onion, weight turkey bacon, garlic, tomatoes, beans, carrots, celery, ubc, potatoes, zucchini, thyme, chicken broth, water, salt, pepper, pasta

Taken from tastykitchen.com/recipes/soups/autumn-minestrone-soup/ (may not work)