Autumn Minestrone Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 6 ounces turkey or regular bacon or ham, chopped
• 2 cloves garlic, finely minced
• 2 (14.5 oz.) cans diced tomatoes
• 2 (15 oz.) cans Great Northern beans, rinsed and drained
• ½ cup chopped carrots
• 2 celery stalks, chopped
• ¼ cup chopped flat-leaf fresh parsley
• 2 potatoes, peeled and diced (I leave the peels on with red potatoes)
• 1 zucchini, diced
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ cup to ¾ cup small pasta
• shredded parmesan

1. Heat the oil over medium heat in a large pot until simmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute.
2. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

LABEL (25): Empty contents of vegetable bag into stockpot and add 2 cans diced tomatoes, 2 cans great northern beans, 3 cups chicken broth, and 1 cup water.  Simmer, stirring occassionally, for 20-30 minutes.  Add the pasta and simmer for 10 minutes longer.  Serve topped with shredded parmesan.

NEEDED: 25 gallon bags, 50 sandwich bags