About the Recipe
Recipe from Linda Fears at GoodFoodRX
Ingredients
FROM THE MARKET:
4 oz of thick-cut bacon
5 garlic cloves, minced
2 carrots, chopped
1 leek, chopped
3 c green cabbage, chopped
2 zucchini, cubed
I onion, chopped
5 T Italian parsley, chopped
IN YOUR KITCHEN:
4 c chicken bone broth
2 c beef bone broth
2T grass-fed butter
2 T tomato paste
2 t dried oregano
1 ½ t dried basil
2 t salt
1 t black pepper
2 15 oz can red kidney beans, drained
2 14-15 oz cans fire-roasted diced tomatoes
Grated romano or
parmesan cheese
Preparation
STEP 1
Cooked bacon in a large soup pot over medium heat until just crispy. Add butter. When melted, add garlic, carrots, onion and leek. Cover and cook 10 minutes (stirring occasionally).Â
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 STEP 2
Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil then reduce to simmer. Add parsley, oregano, basil, salt and pepper. Simmer 15 minutes.Â
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STEP 3
Add beans and tomatoes, simmer another 15 minutes. Adjust seasonings, and serve topped with cheese and a drizzle of olive oil.Â