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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 2 | slices cooked | bacon, chopped and cooked and drained of fat | 1 | clove | garlic minced | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | carrot (7-1/2") | Carrots, raw | 3 | stalks medium (7-1/2" - 8" long) | celery | 1 | medium | zucchini, sliced | 1 | leek | small Leeks, choppen | 1/2 | teaspoon | oregano, dried | 1 | leaf | bay leaf | 2 | cans (15 oz) | Hunt's Diced Tomatoes with juice | 1 | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed | 1 | cup | Cauliflower, broken into florets | 1 | cup | Chickpeas (use 1 can) drained & rinsed | 4 | cups (8 fl oz) | vegetable broth low sodium | 2 | cups, chopped | Kale | 4 | ounces | pasta noodles | 5 | tablespoons | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Fry bacon, drain, crumble | | 2 | Add garlic onion, carrots, celery, zucchini, leek, oregano, and bay leaf. Cook for about 15 minutes. | | 3 | Add the tomatoes, chopped potato, cauliflower, drained garbanzo beans, and vegetable broth. |
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