Fall Minestrone.

4 Slices of pancetta or bacon

2 Tablespoon Oil

1 onion, chopped

1 large carrot diced

2 ribs celery, diced

2-3 Garlic Cloves, minced

1 med. Zucchini, diced

1 med sized potato, chopped

1 28oz can diced tomatoes

1 32oz Chicken Broth

2 Cup Water (or just more chicken broth)

1 Teaspoon Dried Oregano

Salt & Pepper to taste

1 15oz Can Cannellini beans OR Great Northern beans (drained)

4-6 Cups Kale, chopped

2 Cups Cabbage

1 Acorn Squash (peeled & chopped) *in order to peel easily…stab with fork and microwave for few minutes until soft enough to peel and chop.

  

Cook pancetta or bacon in large soup kettle. Once cooked (but not crispy) take out bacon and chop into small pieces, place back in kettle, add oil. Add onion, carrots, celery, zucchini, and potato. Cook until veggies are soft. Add garlic, cook until fragrant (but do not burn!). Add canned tomatoes, broth, water, oregano. Bring to boil & simmer for 30-45 minutes on stove, letting all the flavors mix, adding salt as you go. Stir occasionally.

30 minutes before serving add beans, kale, cabbage, and partially cooked squash.

 Before serving/taste and add more salt if needed! Serve with Parmesan cheese on top.

*We had our soup with cheese bread! Just get sourdough artisan bread, slice, spread butter (in our case "I can't believe it's not butter") sprinkle with garlic powder, parm. cheese and then put grated sharp cheddar on top...broil in oven, watch carefully! It's ready when the cheese is bubbling and slightly browned. YUM.