Title: Bean and vegetable soup, first time around (mf)
 Categories: Soups &, Stews
      Yield: 8 Servings
 
    1/4 c  Extra virgin olive oil
      4 sl Bacon-- diced
      2 md Onions, finely diced
      1    Stalk celery, finely diced
      2    Carrots, finely diced
      4    Cloves garlic, minced
      1 lg Zucchini (2 cups), cut in
           -1/2" cubes
     14 oz Canned plum tomatoes (2
           -cups), chopped
    1/2    Head small savoy cabbage,
           -finely sliced
      2 c  Washed spinach leaves,
           -coarsely chopped
      2 cn White beans (16 ounces
           -each), rinsed and drained,
           -one can beans pureed, one
           -can beans left whole
    1/2 c  Stemmed washed basil leaves,
           -cut into strips
      4 c  Chicken broth, preferably
           -homemade
      4 c  Water
           Salt and freshly ground
           -black pepper
    1/2 c  Grated Parmesan or Pecorino
           -Romano cheese,
           -approximately
 
  Heat olive oil and bacon and cook until bacon bits are almost crisp.
  Add onions, celery and carrots and saute for about 10 minutes or
  until soft. Add the garlic, zucchini, tomatoes, cabbage, spinach and
  cook for about 10 minutes longer or until wilted. (If vegetables
  begin to stick, add some water.)
  
  Add the bean puree and whole beans, basil, broth, water and 1
  teaspoon of salt. Bring liquid to a boil, and simmer, over low heat,
  stirring on occasion, for 20 minutes. Season well to taste with salt
  and pepper and ladle into hot deep bowls. Garnish with grated cheese
  to taste.
  
  Yield: 8 servings