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Ingredients

• 1 slice bacon - diced
• 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 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

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Ready In 45 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Cook bacon in a saute pan.
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Step 2

• Remove from pan, reserving bacon grease.
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Step 3

• Saute the onion and celery in bacon grease until tender.
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Step 4

• Add bacon, celery, and onion to soup pot.
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Step 5

• Add all the remaining ingredients except the pasta.Bring to a boil, then reduce to a simmer. Simmer until vegetables are tender.
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Step 6

• Add macaroni and cook until it is tender. Top each bowl with Parmesan cheese to serve.
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