*  Exported from  MasterCook  *

                Bean And Vegetable Soup, First Time Around

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6746
Serving Size  : 8    Preparation Time :0:00
Categories    : *Tvfn                            **Edited
                Beans                            Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           extra virgin olive oil
   4      Slices        bacon -- diced
   2      Medium        onions -- finely diced
   1      Stalk         celery -- finely diced
   2                    carrots -- finely diced
   4      Cloves        garlic -- minced
   1      Large         zucchini (2 cups) -- cut in 1/2"
                        cubes
  14      Ounces        canned plum tomatoes -- chopped
     1/2  Head          cabbage -- finely sliced
   2      Cups          spinach leaves -- coarsely chopped
   2      Cans          white beans -- (16 ounces each)
     1/2  Cup           basil leaves -- cut into strips
   4      Cups          chicken broth -- homemade
   4      Cups          water
   1      pinch         Salt
   1      pinch         freshly ground black pepper
     1/2  Cup           grated Parmesan cheese

  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 abou
t 10 minutes longer or until wilted. (If vegetables begin to stick, add some water.)
 Drain beans; puree one can of beans and leave the other can whole.
 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 ladleinto hot deep bowls.
 Garnish with grated cheese to taste.

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