#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.