Veggie Loaded Minestrone Soup

1. 1

   Brown bacon until it fries up flimsy, not crispy at all. Transfer bacon strips to paper towel covered plate to drain.

2. 2

   Reserve your bacon grease in the skillet. (I like to cook the entire soup, including the bacon all in the same soup pot, so that when my bacon is done, I get to scrape the yummy bits from the bottom of the pan.)

3. 3

   Add your chopped onion and brown the bits.

4. 4

   Deglaze the pan with your 6 cups of low sodium beef stock. I use low sodium so I can control the salt in my dish.

5. 5

   Add the red beans, fresh spinach, fire roasted tomatoes, zucchini slices and diced potatoes.

6. 6

   Bring to a simmer and cook until spinach has wilted in the broth and potatoes are cooked through.

7. 7

   Add the mini penne pasta and continue to simmer soup until pasta is al dente. This should serve up 5-6 healthy bowl fulls. Enjoy!

* Per serving · 4 servings · Values may vary.