My Favorite Minestrone Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 1 Tbs. Bacon Grease (optional)
• 14 ounces can Diced, Organic Tomatoes with no salt added, Drained
• 15 ounces can Organic White Beans with no salt added, half of them mashed
• 1 large Carrot, small dice
• 2 mediums Celery Stalks with leaves, small diced
• 10 cups Homemade Chicken Stock
• Extra Virgin for drizzling
• 1/4 cup packed fresh Basil Leaves, chopped
• 1 small Sprig of fresh Rosemary, leaves removed and chopped
• 2 Cloves Garlic, minced
• 1/2 Head of Green Cabbage, chopped
• 2 teaspoons Kosher Salt
• 1 medium Onion, cut into a small dice
• 4 ounces Orzo (½ cup), uncooked
• 1 Rind of Parmesean Reggiano Cheese, about 2 inches square
• 1/4 cup packed fresh Italian Parsley Leaves, chopped
• Salt & Cracked Black Pepper to taste
• 4 Swiss Chard Leaves, woody stems discarded and chopped

Instructions:

1. Take a large soup pot, heat to medium and add olive oil and bacon drippings
2. Add all above veggies and herbs, except tomatoes and white beans
3. Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
4. Cover and cook until veggies ar tender, about 10 minutes
5. Add drained tomatoes
6. Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
7. Stir in chicken stock, white beans, salt and parmesean rind
8. Bring to a boil, then simmer partially covered for about 30 minutes
9. Remove parmesean rind
10. Stir in Orzo
11. Continue to simmer for 15 minutes
12. Taste!
13. Drizzle each serving with extra virgin olive oil
14. Add cracked black pepper if desired