from Linda Fears at GoodFoodRX

Best Minestrone

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FROM THE MARKET:

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

IN YOUR KITCHEN:

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

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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). 

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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. 

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