My Favorite Minestrone

2 cans white beans, or 1 lb. of cooked dried beans

1/2 cup olive oil

1/4 lb. bacon or pancetta, chopped

1 cloves garlic, minced

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

3 medium potatoes, chopped

2 TB parsley, minced

1 sprig fresh rosemary, minced (or 1 tsp dried)

1 sprig fresh thyme, minced (or 1 tsp dried)

6 leaves fresh basil, minced, or 1/2 TB dried)

1/2 head cabbage, chopped

2 leeks, chopped

1 large can tomatoes, chopped

2 zucchini, chopped (optional)

1/4 lb. mushrooms, chopped (optional)

8 cups chicken broth

salt and pepper

Heat olive oil in a large pot over medium high heat. Cook bacon, garlic, onions, celery, carrots, potatoes and herbs until bacon is soft and translucent. Add cabbage, leeks, tomatoes, zucchini, mushrooms and chicken stock. Add beans, some mashed to give the soup more body. Simmer for 45 minutes. Season to taste with salt and pepper. Serve with grated Parmesan cheese.

© Kelly's Cookbook 2017