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Hearty Minestrone

INGREDIENTS

• ¼ cup olive oil   #13736
• 2 oz diced bacon   #27124
• 1 med onion, chopped   #87035
• 2 carrots, sliced   #87056
• 2 stalks celery, sliced   #87016
• 3 cloves garlic, minced   #87135
• 1 potato, peeled and diced   #87113
• 6 oz frozen greens
• 2 small zucchini, diced   #87085
• 8 oz. cauliflower   #87161
• ¾ cup dry navy beans, cooked   #02140
• 1 15 oz. can diced tomatoes with juices   #00695
• 6 cups beef stock   #02893
• 2 cups water
• 1 tsp. each dried thyme, oregano, basil  
• A few stems of fresh parsley chopped
• Salt, pepper and parmesan

DIRECTIONS

• Warm the olive oil in a large soup pot over medium heat. Add bacon and cook for 2 to 3 minutes.
• Begin adding vegetables in the order presented above, up to and including the cauliflower, one at a time and cooking each addition 2 to 3 minutes. If you wish, you can prepare each one as the previous is added instead of preparing all in advance. 
• At this point, salt and pepper lightly, starting with about 1 tsp. salt. Add the tomatoes, stock, water, and herbs and bring to a simmer. Simmer gently for one hour. Taste for salt.
• Add the beans and simmer again for 15 minutes. The soup should never be watery or thin but rather substantial. If it appears too thick for your taste add a bit more stock. If it appears to thin, continue to cook it, uncovered, until more liquid evaporates. Taste again and adjust seasonings. Serve with a sprinkle of parmesan. Serves 6.