My Favorite Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon bacon grease optional
• 1 onion medium, cut into a small dice
• 1 large carrot small dice
• 2 celery stalks mediums, with leaves, small diced
• 1/2 head green cabbage chopped
• 4 leaves Swiss Chard, woody stems discarded and chopped
• 1 sprig rosemary leaves fresh, removed and chopped
• 1/4 cup fresh basil leaves packed, chopped
• 1/4 cup Italian parsley leaves packed fresh, chopped
• 2 cloves garlic minced
• 14 ounces organic tomatoes can Diced, with no salt added, Drained
• 15 ounces white beans can Organic, with no salt added, half of them mashed
• 10 cups homemade chicken stock
• 2 teaspoons kosher salt
• 1 cheese Rind of Parmesean Reggiano, about 2 inches square
• 4 ounces orzo 1/2 cup, uncooked
• salt
• cracked black pepper

1. Take a large soup pot, heat to medium and add olive oil and bacon drippings Add all above veggies and herbs, except tomatoes and white beans
2. Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
3. Cover and cook until veggies ar tender, about 10 minutes
4. Add drained tomatoes
5. Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
6. Stir in chicken stock, white beans, salt and parmesean rind
7. Bring to a boil, then simmer partially covered for about 30 minutes

extravirgin olive oil, bacon, onion, carrot, celery stalks, chard, rosemary, fresh basil, italian parsley, garlic, tomatoes, white beans, chicken, kosher salt, cheese, orzo, salt, cracked black pepper

Taken from www.yummly.com/recipe/My-Favorite-Minestrone-1666413 (may not work)