Minestrone Soup

• 2 strips bacon, chopped
• 1/2 c. chopped onion
• 1 tsp. minced fresh garlic
• 2 (13 to 14 ounce) cans chicken broth
• 1 (16 ounce) can whole tomatoes
• 1 (10 ounce) can frozen mixed vegetables
• 1/2 c. uncooked macaroni
• 1/2 tsp. dried basil leaves
• few grains of pepper
• 1 (10 ounce) can white kidney beans, drained and rinsed
• chopped fresh parsley or cilantro
• grated Parmesan

1. In a heavy 4 quart saucepot, cook bacon, 2-3 minutes over moderate low heat, stirring occasionally, until just golden brown. Add onion & garlic.
2. Cook 3 to 5 minutes, stirring often until onion is translucent.
3. Stir in broth, tomatoes, (break them up as you stir them in), vegetables, macaroni, basil, pepper.
4. Bring to boil over medium-high heat.
5. Reduce heat and simmer 10 to 15 minutes.
6. Stir in beans, cook 2 minutes.
7. Skim off foam.
8. Serve. Garnish with parsley or cilantro.
9. Serve with Parmesan cheese on the side.
10. Makes 7 cups.

bacon, onion, fresh garlic, chicken broth, tomatoes, mixed vegetables, macaroni, basil, pepper, white kidney beans, fresh parsley, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=80786 (may not work)