Vegetable Bean Soup

Recipe by Jon Ashton

Photography: Mark Boughton / Styling by Teresa Blackburn

Ingredients

3 slices bacon, chopped

1 onion, diced

2 celery stalks, diced

2small carrots, diced

2 zucchini, diced

1 (14-ounce) can chopped tomatoes, undrained

1 garlic clove, finely diced

2 (15-ounce) cans Great Northern beans, drained and rinsed

3cups low-sodium chicken broth

Coarsely ground black pepper

6cups fresh spinach, chopped

1/4cup grated Parmigiano Reggiano cheese

Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes.
Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese.