More Than Minestrone Soup

• 5 slices bacon, bite size pieces
• 1 c. onion, chopped
• 2 celery stalks, chopped
• 1 small carrot, chopped
• 3 medium garlic cloves, minced
• 1 28 oz. can of peeled Italian style tomatoes
• 1/2 c. fresh parsley, chopped
• 6 c. chicken broth
• 1 10 oz. can red kidney beans, drained and rinsed
• 1 10 oz. can cannelloni white beans, drained and rinsed
• 1 9 oz. can garbanzo beans, drained and rinsed
• 1 tsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1 1/2 c. small seashell shaped pasta
• Parmesan cheese

1. Saute bacon in large, heavy pot for 5 minutes, until crisp. Cut into bite size pieces. Add onion and celery to bacon and drippings. Cook until vegetables are soft, but not brown, about 5 minutes.

bacon, onion, celery stalks, carrot, garlic, italian style tomatoes, fresh parsley, chicken broth, red kidney beans, cannelloni white beans, garbanzo beans, basil, oregano, pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81325 (may not work)