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Carrabba’s Inspired Minestrone

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Ingredients

  • 1 cup cannellini or kidney beans cooked, drained, and rinsed
  • 5-6 slices bacon chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 2 ribs celery diced
  • 2 carrots diced
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • 1 zucchini diced
  • 1 can 15 ounces diced tomatoes in juice
  • 3 to 4 cups chicken stock
  • 1 cup cabbage sliced in 1-inch pieces
  • 11/2 cups spinach or spring mix roughly chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese optional

Instructions

  • Cook the bacon and oil together in a stock pot over medium heat just until the bacon is lightly browned. Remove the bacon and store for another recipe.
  • Add the onion, celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften. Add the zucchini and cabbage. Cook until slightly softened, about 3 minutes.
  • Add the bay leaf, crushed red pepper, tomatoes, stock, and beans. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour. Stir in the spinach and cook until tender, about 5 minutes.
  • Adjust taste with salt and pepper.
  • Serve topped with Parmesan.