Roy's Minestrone

This hearty, thick, “vegetable fest” of a soup really is a meal in itself.

1⁄2 Cup dried kidney beans (or 15 oz. can)
1⁄2 Cup dried white beans (or 15 oz. can cannellini beans)
5 slices bacon (+ olive oil, if necessary)
1 medium onion, diced
1⁄4 small head of cabbage, shredded
2 medium carrots, diced
1 clove garlic
3 small yellow squash or zucchini, sliced
11⁄2 Cups brown stock
1⁄2 tsp. parsley flakes
1⁄4 tsp. ground black pepper
1 tsp. basil
1⁄4 tsp. thyme
1⁄4 tsp. Turkish oregano
1⁄2 Cup green beans, cut in bite-sized pieces
1⁄2 Cup macaroni noodles, uncooked
1 141⁄2 oz. can tomatoes, chopped
2 tomatoes, chopped
8 leaves Swiss chard
Parmesan cheese, grated, for topping

If you are using dried beans, soak the beans, separately, overnight and cook until tender. Drain and rinse the kidney beans. Puree the white beans. Set the beans aside. Chop the bacon into small pieces and fry gently to release the fat and crisp it up. Remove the bacon from the pan and set on paper toweling, leaving the bacon fat in the pan. Fry the onion in the bacon drippings, adding olive oil if necessary. When the onion is tender, add the cabbage, carrots, celery, garlic, and squash. Fry gently for 20 minutes until the vegetables are softened, then add all the other ingredients except the chard and kidney beans. Simmer for another 20 minutes, then add the kidney beans and chard. Adjust the seasoning. This soup can be left to develop flavors overnight in the fridge or served immediately. To serve, spoon into bowls and sprinkle with Parmesan cheese and bacon bits.

Serves: 8-10
Prep. time: 30 minutes (not including soaking)
Cooking time: 40-45 minutes