I don't know what the weather looks like in your neck of the woods, but Winter is having a hard time realizing Spring is here in Albuquerque. It's windy and chilly. I'm making Zuppa Toscana for lunch~dinner, but I wanted to share another new found favorite. This recipe is from relish. Enjoy!
Vegetable Bean Soup
6 ounces bacon, chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced
1 garlic clove, finely diced
1 (14-ounce) can chopped tomatoes, undrained
2 (15-ounce) cans Great Northern beans, drained and rinsed
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
Coarsely ground black pepper
6 cups fresh spinach, chopped
1/4 cup grated Parmigiano Reggiano cheese
1. 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.
Recipe by Chef Jon Ashton, "Soup for Supper," Feb. 2010
Per (1 2⁄3-cup) serving: 260 calories, 14g fat, 25mg chol., 13g prot., 27g carbs., 9g fiber, 1410mg sodium.