Minestrone

Ingredients

• 4 slices bacon, cut into ¼" slices
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 carrots, peeled and cut into ¼" dice
• 1 onion, peeled and cut into ¼" dice
• 1 leek (white part and 1" green), quartered lengthwise, well-rinsed, and cut into ¼" thick slices
• 3 cups finely shredded cabbage
• 2 medium zucchini, quartered lengthwise and cut into ¼" slices
• 1 Idaho potato, peeled and cut into ¼" dice
• 6 cups low-sodium chicken broth
• 2 cups (or one can) low sodium beef broth
• 1 can tomato paste
• 5 tablespoons chopped fresh Italian (flat leaf) parsley, divided
• 2 teaspoons dried oregano (or 2 tablespoons fresh)
• ¾ teaspoons dried basil (or 1 ½ tablespoons fresh)
• 1 teaspoon coarsely ground black pepper
• Salt to taste
• 1 can red kidney beans, drained and rinsed
• 4 ripe plum tomatoes, seeded and cut into ¼" dice
• ½ - 1 cup small pasta, e.g. ditalini
• Freshly grated Parmesan cheese for garnish

Directions

1. Cook the bacon in a large soup pot over low heat to render the fat, about 10 minutes. Let it get just a little bit crisp.
2. Add the butter and, when it has melted, add the garlic, carrots, onion, and leek and raise the heat slightly. Cover and wilt the vegetables for 10 minutes, stirring occasionally.
3. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil.
4. Reduce the heat and add 2 tablespoons of parsley and the oregano, basil, pepper and salt. Simmer over medium heat for 15 minutes.
5. Add the kidney beans, tomatoes, and pasta. Simmer until pasta is tender, about 10 minutes.
6. Before serving, stir in the remaining parsley. You can add water if the soup is too thick and will probably need to do so when serving the leftovers.
7. Top with Parmesan.