• 8 slices bacon, chopped

  • 4 onions, peeled and diced

  • 2 carrots, peeled and diced

  • 2 stalks celery, diced

  • 10 cloves garlic, peeled and minced

  • 2 zucchini, quartered lengthwise and sliced

  • 1 red pepper, seeded and diced

  • 1 cup cauliflower florets

  • 1 x 28 oz can whole tomatoes, with juice

  • 1 L chicken broth

  • 1 tablespoon dried oregano

  • 2 Parmesan rinds

  • Sprinkled sea salt and freshly ground black pepper, to taste

  • 2 large handfuls baby spinach

  • 1 x 18 oz can white kidney beans


  • 1.

    Put the bacon into a 6-quart soup pot and brown it until it is crisp. Pour off half of the bacon fat and discard. Add onions, carrots, celery and garlic and sauté for a few minutes. Add zucchini, red pepper, cauliflower, tomatoes and juice, chicken broth, oregano and Parmesan rinds. Season with salt and pepper. Bring to a simmer, stirring occasionally. Simmer for 30 minutes, until vegetables are tender, but still hold their shape.

  • 2.

    Stir in baby spinach and beans and stir until spinach has wilted and beans are heated through.

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