3 slices bacon, diced
1 c. chopped leek (white & pale-green part) or scallions
2 tsp. minced fresh garlic
1 (13 to 14 oz.) can chicken broth
2 c. sliced carrots
1 c. diced celery
1/3 c. uncooked sm. bow or tubular macaroni
1/2 c. fresh or frozen green peas
1 sm. zucchini, cut into julienne strips
1 (8 3/4 oz.) can red kidney beans, drained & rinsed
1 med. sized tomato, diced
1/2 tsp. dried basil leaves
1/2 tsp. salt
Few grains of pepper

In a 4 to 5 quart saucepot cook bacon 2 to 3 minutes over moderate heat, until it just begins to turn golden. Add leeks and garlic; cook 3 to 5 minutes, stirring occasionally, until leeks are translucent, increase heat to moderate high. Stir in broth, 2 cans of water, carrots, celery and macaroni. Simmer 5 minutes, stir in remaining ingredients. Simmer about 10 minutes longer, until vegetables and macaroni are tender and flavors are blended. Makes 6 1/2 cups.