Rosemary Vegetable Soup

🧂 Ingredients

• 2 slices bacon

  chopped
• 1 small onion

  finely diced
• 2 cloves minced garlic
• 3 carrots

  peeled and chopped
• 2 celery stalks

  chopped
• 1 teaspoons sprig of fresh rosemary

  or 2 dried
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 15 oz canned cannellini beans
• 15 oz canned diced tomatoes

  drained
• 2 cups fresh spinach

  chopped
• 3 cups chicken broth
• Freshly grated Parmesan cheese

  to serve

Instructions

• 1 In a large pot over medium high heat, fry the bacon until crisp. Drain the bacon
  on some paper towels but leave the fat in the pot.
• 2 To the reserved fat add the onion, garlic, carrot and celery and sauté for 5-7
  minutes stirring often until the onion is translucent and the carrot begins to
  just soften.
• 3 Strip the leaves off of the rosemary stem by running your fingers backwards down
  the stem. Quickly run your knife through the herbs then add them to the pot
  along with the salt and pepper. Cook for another 30 seconds then add in the
  beans (don’t drain them, that liquid will give the soup a nice body), tomatoes,
  spinach and chicken stock. Reduce the heat and simmer for 15-20 minutes or until
  the carrot is tender.
• 4 Divide the soup into serving bowls and then top each with freshly grated
  Parmesan cheese. Serve and enjoy!

Nutrition Info