Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian Bacon, diced
4 cloves garlic, minced
1 c. celery, carrots and zucchini
2 1/2 c. water
2 c. tomato juice
12 oz can pink or red kidney beans, drained
3 Tbsp. fresh or 1 1/2 tsp. dried basil
2 packets instant beef broth
1/4 tsp. oregano and pepper
1 c. cooked ditalini
1/4 c. fresh parsley

In 2 quart saucepan saute bacon and garlic in olive oil. Add celery, carrots, and zucchini. Cook until veggies are tender, about 5 min. Add remaining ingredients, except ditalini and parsley. Bring to boil. Reduce heat and let simmer, stirring occassionally, for about 15 minutes. Add ditalini and parsley and let simmer until heated.