Minestrone

1 C. chopped onions                                1/4 C. chopped celery

3 sliced bacon, chopped                        1 clove garlic, minced

3 C. water                                                      1 14 oz can stewed tomatoes, chopped

1/2 C. chick-peas (garbanzos) or small white beans, rinsed and drained

1/2 C. finely shredded cabbage           1/2 C. coarsely chopped carrots

2 T. minced fresh parsley                       1/2 t. dried basil

1/2 t. dried oregano                                  1/4 C. broken spagettini

Lightly spray an unheated medium saucepan with no-stick spray. Add the onions, celery, bacon and garlic. Cook and stir over medium heat until the onions and celery are tender. Add the water, tomatoes (with juices), chick-peas, cabbage, carrots , parsley, basil and oregano. Bring to a boil, then reduce the heat. Cover and simmer for 20 to 30 minutes or until the cabbage and carrots are tender. Add the spaghettini. Return to a boil, then reduce the heat. Cover and simmer for about 10 minutes or until the spaghettini is tender but firm. 6 servings.