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  • 3 slices bacon, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, diced
  • 2 zucchini, diced
  • 1 (14-ounce) can chopped tomatoes, undrained
  • 1 garlic clove, finely diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Coarsely ground black pepper
  • 6 cups fresh spinach, choppedĀ 
  • 1/4 cup grated Parmigiano Reggiano cheese


  1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes.
  2. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese.

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The recipe was originally published as Vegetable Bean Soup on

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