Minestrone Soup

this is one of my favorite soups because you can use up all of the odds and ends veggies that you have. It is a soup that packs in a bunch of nutrition and is filling and tastes great. The thing to remember about this soup is that the exact amounts of the veggies doesn't really matter, use up what you have. Also you can substitute veggies. For instance I have substituted yellow summer squash for the zuchini called for and not had a problem.

Ingredients:
3 garlic cloves chopped or 2 tbls. minced garlic
3 large onions chopped
2 celery stalks chopped
2 carrots chopped
1/2 cup green beans
1/2 cup chopped zuchinni
2 large potatoes chopped
4 tbsp. butter/margarine
1/4 cup olive oil*
3 slices bacon chopped
6 cups water + 6 bouillon cubes**
1 small chopped tomato or 1 can diced tomatoes
2 tbsp. tomato paste
3 tbls. basil
1 cup broken up sphaghetti noodles***
salt and pepper to taste

*can substitute vegetable oil if necessary
** or can use 3 cans chicken broth
*** can substitute other pasta, egg noodles don't work well though

Directions:
Heat butter and oil in a large saucepan or soup pot and add bacon. Then cook for about 2 minutes. Add garlic and onion and saute for another 2 minutes. Then add celery carrots and potatoes and cook another 2 minutes. Add beans, cook another 2 minutes then add zuchinni and cook another 2 minutes. Cover the pan and lower the temp. slightly (medium) cook for another 15 minutes stirring frequently. Add the broth, tomatoes, tomato paste, and basil. Bring to a boil then lower the temperature and simmer for 1 hour. Add the pasta and cook for another 20 minutes. Serve topped with parmesan cheese and warm french bread. Absolutely delicious and rich.