Italian Minestrone Soup
|Bacon strip||3 , diced|
|Chopped onions||1 Cup (16 tbs)|
|Celery stalks||2 Small, thinly sliced|
|Carrot||1 Small, thinly sliced|
|Water||4 Cup (64 tbs)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Canned whole tomatoes||14 1⁄2 Ounce, chopped (1 Can, Undrained, Italian-Flavored)|
|Potatoes||2 Small, pared and diced|
|Zucchini||1 Small, diced|
|Macaroni||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||2|
|Garlic salt||1⁄2 Teaspoon|
In large Dutch oven or kettle, saute" bacon until crisp; remove and reserve drippings.
Saut6 onions, celery and carrot until tender.
Add remaining ingredients and bring to a boil.
Simmer, covered, for 30 minutes.
I usually double this recipe for my family of four.
The leftovers are great heated up for a fast, healthful lunch.
Serve for dinner with tossed green salad and whole-wheat rolls.