1/2 lb. bacon, fried and crumbled
1/4 cup onion, chopped
1/2 cup carrots, diced
1 cup zucchini, diced
1 clove garlic, minced
1 (15 oz.) can small white beans
1 (15 oz.) can chick peas (garbanzo beans)
1/2 cup fresh peas or string green beans
1 (15 oz.) can diced Italian tomatoes (Hunts)
2 or 3 beef bouillon cubes
8 cups water
1 tsp. oregano
2 tsp. basil

In large pot fry bacon until crisp, remove from pan keeping 2 tablespoons drippings in pan.

Add onion, carrots, zucchini and garlic to drippings, sauté until desired.

Add beans (all types), peas, tomatoes, bouillon in water, oregano and basil. Bring to a boil, reduce heat and simmer for 30 to 60 minutes.

Add salt and pepper, to taste. Serve with bacon crumbles and grated Parmesan cheese, as desired.

Serves 6 to 8.

Submitted by: Pam