Mama Mia’s Minestrone Soup

• ½ pounds Baconbacon
• 1 whole Large Onion, Choppedonion
• 1 cup Celery, Choppedcelery
• 2 cans (14.5 Oz. Can) Stewed Tomatoesstewed-tomatoes
• 2 cans (14 Oz. Can) Beef Brothbeef-broth
• 2 cans (small Ones, 6 Oz. Each) Tomato Juicetomato-juice
• 1 can (15 Oz. Can) Northern (white) Beans, Drained And Rinsed
• 1 can (14.5 Oz. Can) Cut Grean Beans, Undrained
• 3 whole Carrots, Cut Into Chunkscarrot
• 2 cups Shredded Cabbage (not The Pre-cut Coleslaw Mix, It’s Too Stringy When Cooked)cabbage
• 2 cups Waterwater
• ½ teaspoons Thymethyme
• ¼ teaspoons Basilbasil
• ¼ teaspoons Oreganooregano
• 1 cup Macaroni (rotini Or Shells Work Well)macaroni
• Parmesan Cheese, To Serveparmesan

1. 011. Cook bacon in a saute pan. Remove from pan, reserving bacon grease. 2. Saute the onion and celery in bacon grease until tender. 3. Add bacon, celery, and onion to soup pot. Add all the remaining ingredients except the pasta. 4. Bring to a boil, then reduce to a simmer. Simmer until vegetables are tender. 5. Add macaroni and cook until it is tender. Top each bowl with Parmesan cheese to serve.

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