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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe came in yesterdays newspaper. And I love soup so I just had to make it. It's wonderful. Filling. Pair this with crusty bread and a salad for a whole meal. Of course I tweeked the recipe a little. Ingredients:
6 to 8 ounces bacon, chopped or diced |
1 onion, diced |
2 stalks celery, diced |
2 carrots, diced |
2 zucchini, diced |
1 clove garlic, minced |
1 (14 ounce) can diced tomatoes, undrained |
2 (15 ounce) cans great northern beans, drained and rinsed |
4 cups chicken broth (i use kitchen basics in a box) |
salt and ground black pepper tp taste |
crushed red pepper flakes or hot sauce to taste (optional but adds so much!) |
1/2 a 16 ounce bag frozen cut spinach or 6 cups fresh spinach |
grated parmesan or romano cheese for serving |
Directions:
1. In Dutch oven, cook bacon over medium heat for 5 minutes or until almost crisp.
2. Add onion, celery and carrots. Cook 5 minutes.
3. Add zucchini and garlic. Cook 3 minutes.
4. Add tomatoes, beans, broth, salt, pepper and red pepper flakes or hot sauce.
5. Bring to a boil. Reduce heat and simmer 10 minutes.
6. Add spinach and simmer 5 minutes.
7. Ladle into bowls and top with cheese.
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