Minestrone Soup

Submitted by Dr. Bob Kuhn

Directions:
Assemble the following in a mixing bowl:
3- medium carrots or equivalent amount of baby carrots-slice on the bias
1- medium onion
4-celery stalks

Assemble the following in a separate bowl:
4 or more Garlic cloves, chopped (I use more to keep the werewolves away)
1- Green pepper chopped into ¼” pieces
1-zucchini sliced, skin on, keep bite-size
2- Cups chopped spinach or kale
1-bunch broccoli, bite-sized, more is better

Assemble the rest of the ingredients:
¼ cup olive oil
2-(14-16 oz.) cans of diced tomatoes
1-8 oz. can of rotel diced tomatoes with hot peppers
2-(14-16 oz.) cans of crushed tomatoes
2 cups chicken broth
2 cups beef broth
1 can (15oz.) Dark red kidney beans
1 can (15oz.) Dark white kidney(cannellini) beans
1 can (15oz.) garbanzo beans
½ pound bacon or salt pork
4 cups water
½ Tsp black pepper
1 Tsp sea salt
2 Tsp Basil
1 Tsp oregano
½ pound (dry weight) pasta small elbow or shell

Instructions:
Prepare vegetables, mince garlic, and dice bacon or salt pork.

In a large stock pot Sauté carrots, onion and celery in olive oil until tender. Add garlic and other spices and stir for 2 minutes. Add remaining vegetables and continue cooking 2-3 more minutes. Add broth, water, tomatoes and beans. In a fry pan, cook bacon or salt pork, drain grease, crumble and add to soup. (Bacon can be cooked in a microwave between layers of paper towels to absorb grease.)

Bring soup to a boil and then reduce heat to simmer for one hour. Cook your choice of pasta separately and add to soup bowl as desired.

Health Benefits:
This vegetable-heavy soup combines vegetables and beans for a hearty, homecooked meal. The ingredients are low in calories and high in nutrition. During the summer, you are able to use locally-grown produce!