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from Linda Fears at GoodFoodRX

Best Minestrone


4 oz of thick-cut bacon

5 garlic cloves, minced

2 carrots, chopped

1 leek, chopped

3 c green cabbage, chopped

2 zucchini, cubed

I onion, chopped

5 T Italian parsley, chopped


4 c chicken bone broth

2 c beef bone broth

2T grass-fed butter

2 T tomato paste

2 t dried oregano

1 ½ t dried basil

2 t salt

1 t black pepper

2 15 oz can red kidney beans, drained

2 14-15 oz cans fire-roasted diced tomatoes

Grated romano or

parmesan cheese

1. Cooked bacon in a large soup pot over medium heat until just crispy. Add butter. When melted, add garlic, carrots, onion and leek. Cover and cook 10 minutes (stirring occasionally). 


2. Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil then reduce to simmer. Add parsley, oregano, basil, salt and pepper. Simmer 15 minutes. 

3. Add beans and tomatoes, simmer another 15 minutes. Adjust seasonings, and serve topped with cheese and a drizzle of olive oil. 

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