|Bacon slices||4 , chopped|
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Canned tomato||1 Pound, cut up|
|Cabbage||2 Cup (32 tbs), chopped (Around 0.5 Head)|
|Green zucchini/Green vegetable like peas / beans||1⁄2 Cup (8 tbs)|
|Celery||2 , sliced (With Stalks And Leaves)|
|Carrots||2 Medium, sliced|
|Water||1⁄4 Cup (4 tbs)|
|Bean with bacon soup||1 Can (10 oz)|
|Beef stock||1 Cup (16 tbs) (Or To Taste)|
|Dried basil||1 Teaspoon, crushed|
|Grated parmesan cheese||1 Tablespoon|
Saute bacon in oil, add onion and garlic.
Add parsley, tomatoes, basil, salt and pepper to taste.
Add cabbage, celery, carrots, and green vegetable.
Simmer for 30-45 minutes or until vegetables are tender.
Add soup, undiluted and thin with water and stock to taste.
Should be very thick and hearty.
Sprinkle with 1 t. Parmesan cheese on each serving.