Instructions: Heat soup, beans, Canadian bacon or ham, stock, and pepper flakes together over medium flame in large saucepan, until heated through, about 5 minutes.

Add parsley and lemon juice, if desired. Heat 2 minutes. Serve hot.

NOTES : Dig into this beefed (or porked) up canned minestrone soup swimming with added white beans and bites of Canadian bacon. Lean Canadian-style bacon, from the tender back portion of the hog rather than the fatty belly thats used for regular bacon, was originally exported from Canada to England during a British pork shortage. Canadians, however, call this type of bacon "back bacon."

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