1/4 lb. bacon
1/2 c. diced onion
1 clove garlic, quartered
3 pt. water or beef stock
1/2 c. sliced carrots
1/2 c. sliced celery
1 c. fresh snap beans
1 c. diced potatoes
1 c. zucchini squash, sliced
1 c. shredded cabbage
3 med. fresh tomatoes
1/4 c. chopped parsley
1 tbsp. salt
1 tsp. basil leaves
1/2 tsp. black pepper
Grated Parmesan cheese

In large pot cook bacon until crisp. Remove bacon and add onion and garlic to drippings. Cook until golden brown. Add water or beef stock and bring to boiling. Add carrots, celery, beans and potatoes. Reduce heat, cover and simmer 45 minutes.

Add zucchini, cabbage, tomatoes, parsley, salt and basil leaves. Cover and cook 20 minutes or until vegetables are tender. Crumble bacon and add along with black pepper. Serve with grated Parmesan cheese sprinkled on top.