Recipe for Bean and Vegetable Soup, First Time Around 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/4 cup Extra virgin olive oil
4 slc Bacon-- diced
2 med Onions, finely diced
1 stalk celery, finely diced
2 x Carrots, finely diced
4 x Cloves garlic, minced
1 lrg Zucchini (2 cups), cut in 1/2" cubes
14 oz Canned plum tomatoes (2 cups), chopped
1/2 head small savoy cabbage, finely sliced
2 cup Washed spinach leaves, coarsely chopped
2 can White beans (16 ounces each), rinsed and drained, one can beans pureed, one can beans left whole
1/2 cup Stemmed washed basil leaves, cut into strips
4 cup Chicken broth, preferably homemade
4 cup Water
Salt and freshly ground black pepper
Instructions:
Instructions: Heat olive oil and bacon and cook until bacon bits are almost crisp. Add onions, celery and carrots and saute for about 10 minutes or until soft.

Add the garlic, zucchini, tomatoes, cabbage, spinach and cook for about 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.)

Add the bean puree and whole beans, basil, broth, water and 1 teaspoon of salt. Bring liquid to a boil, and simmer, over low heat, stirring on occasion, for 20 minutes. Season well to taste with salt and pepper and ladle into hot deep bowls. Garnish with grated cheese to taste.

Yield: 8 servings

NOTES : Soups, Beans & Legumes

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