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Vegetable Bean Soup

  • Yield 106 servings
  • Prep 10 mins
  • Cook 25 mins

With zucchini, onion, beans and tomatoes, this soup is hearty and warming. Top

vegetable bean soup
Photography: Mark Boughton / Styling by Teresa Blackburn

Ingredients

3 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
2 small 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
3 cups low-sodium chicken broth
Coarsely ground black pepper
6 cups fresh spinach, chopped 
1/4 cup grated Parmigiano Reggiano cheese

Instructions

  1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes.
  2. 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.

Recipe by Chef Jon Ashton

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