pat's Recipe

Vegetable Bean Soup

Category: SOUPS/STEWS

6 ounces bacon, chopped
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 zucchini, diced
1 garlic clove, minced
1 (14 oz) can chopped tomatoes, undrained
2 (15 oz) can Great Northern beans, drained
and rinsed
3 cups reduced-sodium chicken broth
1/2 tsp salt
coarsely ground black pepper
6 cups fresh spinach, chopped
1/4 cup grated Parmigiano Reggiano cheese

Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese.

Makes 10 cups - serves 6