Minestrone Soup - cooking recipe

Ingredients

8 oz. dry kidney beans
2 c. potatoes, diced small
2 c. carrots, diced small
1 large onion, diced
3 sticks celery, sliced 1/8-inch thick
6 slices bacon (1/2-inch slices)
6 oz. elbow macaroni
1 1/2 lb. cabbage, coarsely shredded
26 oz. can tomatoes, crushed
Parmesan cheese, grated
12 c. water
6 c. beef broth
1 Tbsp. parsley flakes
2 tsp. basil
1/2 tsp. garlic powder
1 1/2 tsp. salt
3/4 tsp. pepper
1 bay leaf (whole)
2 Tbsp. olive oil

Preparation

Soak beans overnight.
Drain, then cover with 12 cups of water and 3/4 teaspoon of salt.
Bring to a boil and cook over medium heat with lid on.
Saute bacon in a skillet for 5 minutes, then add onions and saute for 5 minutes more while stirring often. Remove bacon and onions with slotted spoon and add to the pot, discarding the grease.
Cook for 1 hour or until beans are done, then add parsley, basil, pepper, garlic, bay leaf, olive oil and the remaining salt to the pot along with the potatoes, carrots, cabbage, tomatoes and beef broth.
Cook for 20 minutes more, then add celery and macaroni.
Cook for 30 minutes; remove bay leaf. Serve soup with Parmesan cheese and Italian bread.