2 strips bacon, chopped
1/2 c. chopped onion
1 tsp. minced fresh garlic
2 (13 to 14 ounce) cans chicken broth
1 (16 ounce) can whole tomatoes
1 (10 ounce) can frozen mixed vegetables
1/2 c. uncooked macaroni
1/2 tsp. dried basil leaves
few grains of pepper
1 (10 ounce) can white kidney beans, drained and rinsed
chopped fresh parsley or cilantro
grated Parmesan

In a heavy 4 quart saucepot, cook bacon, 2-3 minutes over moderate low heat, stirring occasionally, until just golden brown. Add onion & garlic. Cook 3 to 5 minutes, stirring often until onion is translucent. Stir in broth, tomatoes, (break them up as you stir them in), vegetables, macaroni, basil, pepper. Bring to boil over medium-high heat. Reduce heat and simmer 10 to 15 minutes. Stir in beans, cook 2 minutes. Skim off foam. Serve. Garnish with parsley or cilantro. Serve with Parmesan cheese on the side.

Makes 7 cups.