Ravioli Minestrone Soup

• 1 tablespoon olive oil
• 2 slices bacon chopped
• 2 carrots peeled and chopped
• 2 stalks celery chopped
• 1 onion peeled and finely chopped
• 2 cloves garlic peeled and crushed
• 2 cups chicken stock
• 14 ounces diced tomatoes
• 14 ounces kidney beans rinsed and drained
• 12 ounces pasta fresh ravioli
• 1 zucchini chopped
• 2 cups baby spinach
• shaved Parmesan
• fresh oregano

1. In a large saucepan, heat the oil on high. Saute the bacon, 1-2 mins, until lightly golden. Reduce the heat to medium. Add the carrot, celery, onion and garlic and saute for 2-3 mins, until onion is tender.
2. Stir in the stock and tomatoes. Bring to a boil on high. Add the beans, pasta and zucchini. Simmer for 5-10 mins, until pasta is tender. Remove from heat. Stir in the spinach. Season to taste.
3. Serve the soup topped with oregano and Parmesan.

olive oil, bacon, carrots, stalks celery, onion, garlic, chicken stock, tomatoes, kidney beans, fresh ravioli, zucchini, baby spinach, parmesan, fresh oregano

Taken from www.yummly.com/recipe/Ravioli-Minestrone-Soup-1404848 (may not work)