Minestrone Soup

• 1 lb. bacon, cut in 1/2-inch pieces
• 1 onion, diced
• 1 clove garlic, chopped
• 1 large can diced tomatoes
• 1 small can tomato paste
• beef bouillon cubes
• 2 cans Veg-All
• 1 pkg. ditalini, cooked according to pkg.
• salt and pepper (black and red)
• Parmesan cheese, grated

1. In a large stockpot, cook the bacon until almost done.
2. Add the onions and garlic.
3. Cook until the onions are tender.
4. Add the diced tomatoes and about 4 cups water.
5. Slowly, add about half of the tomato paste.
6. Season with salt and pepper and the beef bouillon cubes.
7. Slowly add the tomato paste.
8. (How much you use will be up to you.)
9. Add either fresh vegetables such as corn, celery, potatoes, carrots, zucchini, or if in a rush, add 2 cans Veg-All.
10. Finally add the ditalini and let simmer for about 15 minutes.
11. Serve with Parmesan cheese.
12. This is even better served the next day.

bacon, onion, clove garlic, tomatoes, tomato paste, beef bouillon cubes, vegall, ditalini, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509994 (may not work)