Vegetable Bean Soup

• 6 ounces bacon, chopped
• 1 onion, diced
• 2 celery ribs, diced
• 2 small carrots, diced
• 2 zucchini, diced
• 1 garlic clove, finely diced
• 1 (14 ounce) can chopped tomatoes, undrained
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 3 cups reduced-sodium chicken broth
• 12 teaspoon salt
• ground pepper, to taste
• 6 cups fresh spinach, chopped
• 14 cup grated parmigiano-reggiano cheese

1. Place bacon in a large saucepan over medium heat.
2. Cook 5 minutes or until almost crisp.
3. Add onion, celery and carrot; cook 5 minutes.
4. Add zucchini and garlic; cook 3 minutes.
5. Add tomatoes, beans, broth, salt and pepper.
6. Bring to a boil, reduce heat and simmer 10 minutes.
7. Stir in spinach.
8. Ladle into soup bowls and top with grated cheese.

bacon, onion, celery, carrots, zucchini, garlic, tomatoes, great northern beans, chicken broth, salt, ground pepper, fresh spinach, cheese

Taken from www.food.com/recipe/vegetable-bean-soup-462503 (may not work)