Vegetable Bean Soup -

By Claude

easy and quick

Ingredients

• 6 oz bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 small carrots, diced
• 2 small zucchini diced
• 1 garlic clove, finely diced
• 1 (14 oz) can tomatoes, chopped
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 32 oz of reduced-sodium chicken broth
• 1/4 - 1/2 teaspoon salt (to taste)
• 1/4 teaspoon black pepper (to taste)
• 6 cups fresh spinach, chopped
• 1/4 cup grated Parmigiano Reggiano cheese

Preparation

Step 1

Place bacon in a large saucepan over medium heat. Cook bacon 5 minutes or until almost crisp.

Dice onion, celery and carrots and add to pot and cook 5 minutes.

Dice zucchini and garlic clove, add to pot and cook 3 minutes.

Add can of tomatoes and drain and rinse the beans. Add to pot along with the Broth, salt and pepper (to taste).

Bring to a boil, reduce heat and simmer 10 minutes.

Chop the spinach and add to the pot and stir. Cook spinach 2 minutes.

Ladle soup into bowls and top with grated cheese.

Serve