Pasta Shell Soup

1. In a 4 quart Dutch oven over medium heat, cook 4 diced slices of bacon until lightly browned, stirring occasionally. Add ½ c. chopped onion, ½ c. chopped celery, ½ c. shredded carrot, and 1 clove minced garlic; cook until vegetables are tender, stirring occasionally.

2. Stir in 1 can of minestrone soup, 1 can bean with bacon soup, 2 soup cans filled with water, ½ tsp. basil leaves, 1 bay leaf, 1/8 tsp. pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes.

3. Stir in ½ c. small shell macaroni; cook 12 minutes more or until pasta is tender. Discard bay leaf. Makes about 5 cups or 4 servings.

• I use a little extra water.