Minestrone Soup

I made this soup tonight.  I meant to make it with Andian Dream Quinoa Shells pasta so Hannah could have it too.  But I forgot and put traditional wheat pasta in the Minestrone :(  The soup had really good flavor and I loved it!  Next time it will taste better with the Quinoa pasta!  I'll take a photo next time with the Quinoa pasta.

1 onion, chopped
1 clove garlic, chopped
1 carrot, peeled and chopped
1 zucchini, chopped, optional
1 can diced tomatoes, regular or italian
1 can garbanzo or white kidney beans, drained
3 1/2 cups chicken broth
2 cups water
1/2 cup Zesty Italian dressing
1 tsp. Italian seasoning, or a combination of parsely, orgeano, basil, margoram, rosemary, and thyme
1/2 tsp. salt
8 slices bacon, cooked and crumbled
1 1/2 c. shells or rotini pasta, cooked

Combine the onion, garlic, carrot, zucchini, tomatoes, beans, broth, water, dressing, and seasonings in a large soup pot.  Bring to a boil over high heat, reduce heat to low and simmer 8-10 min.  Meanwhile, cook the pasta in a separate pot; cook and crumble the bacon.  Drain the pasta when it is tender.  When carrots are tender, stir in the pasta and the bacon.  Serve warm!