You are here: Home » Recipes » Vegetable Bean Soup Vegetable Bean Soup Recipe by Jon Ashton Yield Prep 10 mins Cook 25 mins With zucchini, onion, beans and tomatoes, this soup is hearty and warming. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail Ingredients 3 slices bacon, chopped1 onion, diced2 celery stalks, diced2 small carrots, diced2 zucchini, diced1 (14-ounce) can chopped tomatoes, undrained1 garlic clove, finely diced2 (15-ounce) cans Great Northern beans, drained and rinsed3 cups low-sodium chicken broth Coarsely ground black pepper6 cups fresh spinach, chopped 1/4 cup grated Parmigiano Reggiano cheese Instructions 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.