Vegetable Bean Soup

3 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced
1 garlic clove, finely diced
1 (14 oz.) can no-salt-added chopped tomatoes, undrained
2 (15 oz.) cans no-salt-added Great Northern beans, drained and rinsed
3 cups low-sodium chicken broth
Freshly ground black pepper
6 cups fresh spinach, chopped
1/4 cup grated Parmigiano Reggiano cheese, optional
Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrots; cook for 5 minutes. Add zucchini and garlic and cook for 3 minutes. Add tomatoes, beans, broth and pepper. Bring soup to a boil, reduce heat and simmer for 10-15 minutes. Stir in spinach and cook 1-2 minutes until wilted. Top bowls of soup with grated cheese, if desired.
Buon appetito!
xo, April
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