Vegetable Bean Soup

From: Judy Sines


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 chopped tomatoes, undrained (I used a chili-flavored can)
2 (15 oz.) cans Great Northern beans, drained and rinsed (I used 3 cans)
3 cups chicken broth
Coarsely ground black pepper
6 cups fresh spinach, chopped (I used a big bag and forgot to chop it :-) haha)
1/4 cup grated Parmigiano Reggiano cheese

Cook bacon until almost crisp. Add onion, celery and carrot; cook five minutes. Add zucchini and garlic; cook three minutes.
Add tomatoes, beans, broth and pepper. Bring to a boil; reduce heat and simmer ten minutes. Stir in spinach. Ladle into
soup bowls and top with grated cheese.
Makes ten cups. Serves six.