Anna's minestrone

1 lg can white beans, drained
3-4 strips uncooked bacon
1 Tbsp oil
1/2 cup chopped onion
1 Tbsp tomato paste
1 celery stalk, chopped
2 carrots, diced
crushed garlic
2 Tbsp chicken bouillon
1 potato, cubed
1 zucchini, diced
1 lg can whole tomatoes
salt
pepper
Parmesan

Cook bacon in a large frying pan. Set bacon aside once crispy. Keep the drippings in the pan. Add 1 Tbsp oil and heat to medium. Add onions, celery, carrots and garlic cooking until just browned, about five minutes. Stir in tomato paste and cook until it starts browning.

Add 4-5 cups water, chicken bouillon, potatoes, zucchini and canned tomatoes. Simmer for 20 to 30 minutes or until vegetables are tender.

Purée half the white beans using a stick blender. Stir the purée and whole beans into the soup. Simmer five minutes. Taste and season as needed. (More salt, papper, bouillon or tomato paste?)

Serve with Parmesan.