Creamy Minestrone Soup

Saute onion and garlic in olive oil.

Stir in beef broth, tomato sauce, kidney beans, water, carrots, celery, potatoes and basil. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until vegetables are tender.

Add pasta and zucchini. Cover and simmer 10 minutes longer or until pasta is tender.

Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to soup mixture. Cook and stir over medium heat until mixture boils and thickens a bit. Add salt and pepper to taste.

Sprinkle bacon bits and parmesan cheese over each serving if desired.

Enjoy!