Minestrone

• ¼ lb. bacon or ham, diced
• 1 onion, sliced
• 1 clove garlic, minced
• 6 cups light stock or broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 head Swiss chard, shredded
• 4 tomatoes, diced
• 1 zucchini, sliced
• 1 15 ½ oz can garbanzo beans, drained
• 1 16 oz can kidney beans, drained
• 1 cup macaroni or vermicelli
• Salt and pepper to taste
• 1 T parsley, chopped
• 2 T oil (olive, preferably)
• Parmesan cheese (no sawdust)

In a skillet, sauté the bacon until browned. Stir in onions and garlic and cook until onion is golden. Place mixture in crock pot with remaining ingredients except macaroni and seasonings, parsley, oil, and cheese. Cover and cook at low heat for 6 to 8 hours. Add macaroni, salt, & pepper. Turn heat to high heat; cover and cook for 30 minutes or until macaroni is done. At serving time stir in parsley and oil. Top each bowl with a sprinkling of Parmesan cheese.