5 slices bacon, cut into bite-sized pieces

2 celery stalks, chopped

1 small carrot, chopped

1 c onion, chopped

2 medium carrots, diced

3 cloves garlic , minced

½ c fresh parsley, chopped

1 – 28 oz can Italian tomatoes

6 c chicken broth

1 – 10 oz can kidney beans, drained/rinsed

1 – 10 oz can white beans, drained/rinsed

1 – 10 oz can garbanzo beans, drained/rinsed

1 tsp dried basil

1 tsp dried oregano

1½ c sm. shell pasta

Parmesan Cheese, grated

Sauté bacon in a large pot for 5 minutes. Add onions and celery, cook 5 minutes. Add carrot and garlic, cook 2 min. Add tomatoes, stock, herbs, beans, simmer over med. Heat 20 min. Add pasta, cook 8 min. add additional stock if too thick. Serve with cheese