Minestrone Soup

It's starting to get colder in Virginia and it's finally starting to feel like fall. I love this time of year because it means I can make lots of soup! This is a new recipe that I've only made once, but it's very versatile. You can add basically any vegetable you like and it will be delicious. I think next time I'll add some zucchini!

Minestrone Soup Recipe

Adapted from Food Wishes: Minestrone Soup

Ingredients:
1/4 lb. bacon, chopped
2 tbsp. extra virgin olive oil
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
1 chicken bouillon cube
1 28 oz. can crushed tomatoes
3 cups water
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1 can cannellini beans, drained
1 can garbanzo beans, drained
3 cups baby spinach
1 1/2 cups ditalini pasta, cooked (al dente)
Parmesan cheese

Heat olive oil in large pot over medium heat. Add bacon and saute until it begins to turn golden brown. Add onion and celery and saute for about 4 minutes. Add garlic and saute for 1 minute. Add chicken broth, bouillon cube, water, and tomatoes and bring to a boil. Add beans, salt, pepper, red pepper flakes, thyme, oregano, and basil. Simmer for 5 minutes. Add spinach and cooked pasta. Serve with Parmesan cheese and Italian bread.