Ingredients: 1 slice bacon – diced,1/2 teaspoon basil,1/2 teaspoon basil,2 cups Shredded Cabbage (not The Pre-cut Coleslaw Mix, It’s Too,2 ounces cans (14 Can) Beef Broth,½ cup carrots, steamed and chopped,¼ cup celery, chopped,1 ounce can (15 Can) Northern (white) Beans, Drained And Rinsed,1 cup Macaroni (rotini Or Shells Work Well),1 cup Macaroni (rotini Or Shells Work Well),1 ounce can (14.5 Can) Cut Grean Beans, Undrained,1 whole Large Onion, Chopped,1/4 teaspoon Oregano,Parmesan Cheese, To Serve,2 ounces cans (14.5 Can) Stewed Tomatoes,1/2 teaspoon Thyme,2 ounces cans (small Ones, 6 Each) Tomato Juice,3 tbsp. water
Instructions:
- Cook bacon in a saute pan.
- Remove from pan, reserving bacon grease.
- Saute the onion and celery in bacon grease until tender.
- Add bacon, celery, and onion to soup pot.
- Add all the remaining ingredients except the pasta.Bring to a boil, then reduce to a simmer. Simmer until vegetables are tender.
- Add macaroni and cook until it is tender. Top each bowl with Parmesan cheese to serve.
