Recipe Name Garden Soup Submitted by Guest Recipe Description Very flexible, use any combination of vegetables Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.