Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian bacon
4 cloves garlic, minced
1 c. celery
1 c. carrots
1 c. zucchini
2 ½ c. water
2 c. tomato juice
12 oz. drained kidney beans
3 Tbsp. fresh basil (1 ½ tsp. dried)
2 pkgs. Instant beef broth
¼ tsp. oregano
¼ tsp. pepper
1 c. cooked small macaroni noodles
¼ c. fresh parsley

In a 2-quart saucepan heat oil over medium heat. Add bacon and garlic, sauté briefly. Add celery, carrots and zucchini. Cook, stirring until veggies are tender-about 5 minutes. Add remaining ingredients except macaroni noodles and parsley and bring to a boil. Reduce heat and let simmer, stirring occasionally; for about 15 minutes. Add pasta and parsley. Let simmer until heated.