MINESTRONE SOUP

6 slices bacon, cut in good-sized pieces

1 cup chopped onion

1 cup chopped celery (not too fine)

2 large garlic cloves

1 1/2 tsp. basil leaves

1 (14 oz) can Campbell`s Beef Broth

1 (12 oz) can Campbell`s Bean and Bacon Soup

1 1/2 can water

2 (28 oz) cans tomatoes, undrained

1/2 cup uncooked macaroni

1 cup green cabbage, cut in medium pieces

1 cup zucchini

2 tablespoons sugar

In large kettle, cook bacon slightly brown. Add celery, onion, basil and garlic until tender. Stir in soups, water and tomatoes.

Bring to a boil, cover, reduce heat and simmer 15 minutes. Add uncooked macaroni, cook 7 minutes. Add cabbage and zucchini, cook 10 minutes more or until vegetables are tender. Stir after putting in macaroni as it sticks on the bottom of the kettle. Add salt if desired.

You may also use 2 cups green cabbage and no zucchini.

From: The Lutheran Digest