Preparation / Directions:
*1 -- Or 1/2 lb ripe tomatoes, peeled, chopped *2 -- Recipe called for 1 or 2, we used 2 *3 -- Or spinach *4 -- We also used 1 teaspoon savory, you could use thyme if you don't have savory *5 -- Recipe called for 6 to 8 tablespoon freshly grated cheese, preferably Parmigiano-Reggiano
Directions:
Cook bacon in stockpot or large saucepan until crisp, then remove to paper towel. Add onion, garlic, parsley and oil. Cook over low heat for about 10 minutes. Add celery, carrots, potato, tomatoes and stock. (Add savory here if using.) Bring to simmer, cover and cook 10 to 15 minutes, until potato and carrots are just tender.
Add beans, zucchini and cabbage or spinach. Bring to simmer and cook 5 to 10 minutes. (If using cooked sausage slices or ham add here.) Season with salt and pepper.
Remove from heat. Serve in heated bowls with reserved bacon bits and grated chees
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