The microwave oven puts this top-notch soup on the tables in less than 25 minutes.

3 slices bacon, cut up
1 med. onion, chopped (1/2 cup)
1 clove garlic, minced
1/4 c. sliced carrots
1/4 c. chopped celery
1/2 of 15 1/2 oz. jar spaghetti sauce
1 (8 oz.) can red kidney beans or pinto beans, drained
1/4 c. sm. shell macaroni or vermicelli
1 1/2 tsp. instant beef bouillon granules
1/4 tsp. pepper
1/4 c. chopped zucchini
Snipped parsley
Grated Parmesan cheese

In a 2 quart nonmetal casserole, cook bacon, covered, on 100% power (high) about 2 1/2 minutes or until almost crisp, stirring once. Add the onion and garlic. Cook, covered, for 2 minutes or until onion is tender. Drain; set aside. In same casserole, combine carrots, celery, and 1 tablespoon water. Cook, covered, for 2 to 3 minutes or until vegetables are tender. Stir in 3 cups water, the bacon-onion mixture, spaghetti sauce, beans, macaroni, bouillon granules, and pepper. Cook, covered, for 10 minutes, stirring once. Add zucchini. cook, covered, for 5 to 8 minutes more.