Soup/Minestrone
| A: | 1T olive oil |
| 2 strips bacon, chopped | |
| 2c garlic, minced | |
| 1 red onion, chopped fine | |
| 2 carrots, diced to 8mm | |
| 2 stalks celery, chopped | |
| 1 zucchini, diced to 8mm | |
| 1 leek, chopped (may substitute onion) | |
| 1/2t oregano | |
| 1 bay leaf | |
| B: | 28oz canned plum tomatoes, chopped |
| 1 potato, diced to 8mm | |
| 1C chickpeas, cooked | |
| 4C chicken or vegetable broth | |
| C: | 1C kale, chopped |
| 1/2C mixed pasta | |
| salt and black pepper to taste | |
| D: | 5T parmesan cheese, grated |
| 2T basil | |
| 1. | Saute (A) for 15min in heavy soup pot. |
| 2. | Add (B), bring to boil, reduce to simmer for 30 minutes. |
| 3. | Add (C), cook for 10 minutes, adjusting seasonings to taste. |
| 4. | Top with (D) and serve. |
Servings: 12