Saturday, February 6, 2010
This is the soup I made for dinner. Jared and Richard gave it a two-thumbs up. Rachel didn't try it so I don't have a rating from her.Vegetable Bean Soup by Chef Jon ashton6 oz. bacon,chopped, 1 onion, diced, 2 celery stalks,diced, 2 small carrots, diced,2 zucchini, diced, 1 garlic clove, finely diced, 1 can chopped tomatoes, undrained, 2 cans Great Northern beans, drained and rinsed, 3 c. reduced-sodium chicken broth, 1/2 tsp. salt, coarsely ground black pepper, 6 c. fresh spinach, chopped, 1/4 c. grated Parmigiano Reggiano cheese. Place bacon in a large saucepan over medium heat. Cook 5 min. or until almost crisp. Add onion, celery and carrot, cook 5 min. Add zucchini and garlic, cook 3 min. Add tomatoes, beans,broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 min. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes 10 cups. Serves 6.