MINESTRONE SOUP

3 SLICES LEAN BACON, CHOPPED
1 CLOVE GARLIC, MINCED
1 MEDIUM ONION, MINCED
¼ CUP MINCED PARSLEY
2 STALKS CELERY, DICED
2 CARROTS, DICED
1 LARGE POTATO, DICED
½ MEDIUM CABBAGE, FINELY SLICED
28 OZ. CAN TOMATOES, SLIGHTLY BLENDED
1 TSP. BASIL
1 TSP. SALT
15 OZ. CAN KIDNEY BEANS OR 2 CUPS COOKED WHITE OR PINTO BEANS
2 QUARTS SOUP STOCK OR 2 QUARTS WATER PLUS 2 TBSP. BEEF OR CHICKEN BOUILLON
½ CUP SPAGHETTI, BROKEN INTO 1 INCH PIECES

IN LARGE SKILLET, FRY BACON. DO NOT DRAIN GREASE. ADD GARLIC, ONION, PARSLEY, CELERY, CARROTS, POTATO, AND CABBAGE. SAUTE FOR 20 TO 25 MINUTES, STIRRING OFTEN, UNTIL VEGETABLES ARE TENDER BUT STILL CRUNCHY. ADD TOMATOES, BASIL, SALT, BEANS, AND STOCK. SIMMER ABOUT 45 MINUTES. ADD SPAGHETTI AND COOK UNTIL TENDER, 10 TO 12 MINUTES.