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1 1/2 to 2 c. dried beans (fresh cranberry beans preferred), do not confuse with cranberries
1 clove garlic
3 or 4 strips bacon, fat trimmed
1 lg. potato
2 or 3 carrots
2 sm. cans beef broth
1 (14 1/2 oz.) can S & W Italian style tomatoes
6 to 8 c. water
2 celery stalks
Fresh string beans
2 sm. zucchini
1 c. fresh peas
Salt & pepper to taste
Soak beans overnight. Saute chopped onion, garlic and small pieces of bacon in a little olive oil. Place above in stock pot. Add broth and water. Cook on medium heat for 1 1/2 hours. Add fresh chopped vegetables and cook on low heat for 1 1/2 hours. Puree part of the minestrone. Add a little pasta of your choice which has been boiled separately. Serve with a topping of grated Parmesan cheese and French beans.
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