3 slices chopped bacon
1 cup chopped onion
1 cup chopped celery
3 large cloves garlic, minced
1 can beef broth
1 can bean and bacon soup
1 1/2 cans water
1 large (28 oz.) can tomatoes, diced
1 cup chopped cabbage
1 cup sliced zucchini
1/2 cup macaroni
Olive oil
1 Tbs. basil or 1 bunch fresh basil, chopped
Preparation:
Place olive oil and bacon in pan and cook until the bacon releases it’s fat. Add onions, celery, and garlic and sauté until soft. Add basil, soups, water and tomatoes (juice and all). Simmer 30 minutes. Add macaroni and cook until half done. Add zucchini and cabbage and cook until al dente.
Serving Suggestion:
Serve with a hearty Italian bread and red wine.
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