	Olive oil	3 Tablespoon
	Garlic	2 Teaspoon, minced
	Bacon strip	7 , diced
	1 cup juilene leeks
	Onion	1 , chopped
	Celery	1 Cup (16 tbs), diced
	Carrot	1 , diced
	Chicken broth	1 Large
	Tomato sauce	1 Cup (16 tbs)
	Canned beans	1 Cup (16 tbs), drained
	Sweet peas	1/2 Cup (16 tbs)
	Green beans	1 Cup (16 tbs)
	3 zucchini, quartered and diced, seeds removed
	Parsley	1 Tablespoon, chopped
	Basil	1 Tablespoon, chopped
	1/2 cup seashell pasta
	2 tablespoons grated Parmesan cheese for topping.
	Salt	To Taste
	Pepper	To Taste

Directions

Over medium-low heat, in a large stock pot, heat olive oil and saute garlic, bacon and onion for 3-4 minutes. Add leeks, celery and carrots, saute for 1-2 minutes. Add chicken broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, sweet peas and salt and pepper. Simmer for 20-25 minutes. Add the zucchini in the last 10 minutes, and the parsley and basil in the last 2 minutes of cooking. The seashell pasta can be added to the soup in the last 8-9 minutes, or alternatively, boiled separately and added to the soup when serving. As it is with most soups, the minestrone will become even more tasty, if it is left to sit for half an hour and then reheated before serving.If you want to make it vegetarian version of this soup just remove bacon from the menu.