Categories: main dish, paleo, soup
Ingredients
- 4 ounces bacon
- 1 T olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 1 T Italian seasoning
- 2 cloves garlic, minced
- 2 T tomato paste
- 1 pound ripe Roma tomatoes, seeded and chopped
- 2 medium zucchini, cut into bite-size pieces
- 8 ounces green beans, cut into 2-inch lengths
- 1/2 medium head cauliflower, cut into small florets
- 5 ounces baby spinach
- 8 c bone broth
- fresh basil, parsley, and/or rosemary
Directions
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Place the bacon and olive oil in a soup pot over medium-high heat and cook, stirring occasionally, until the bacon has given up its fat but isn’t browning.
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Add the onion, carrot, celery, and pizza seasoning along with a generous pinch of salt. Cook until the vegetables are tender but not browned, 10-15 minutes, adding more oil if the veggies start to stick.
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When the veggies are soft, add the garlic and stir until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute, then add the tomatoes and keep stirring until most of their moisture has evaporated and the mixture starts to fry.
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Add the zucchini, green beans, cauliflower, and broth; simmer until the veggies are tender, about 15 minutes. Add the spinach and cook until it’s wilted, about 5 minutes. Taste and add salt and pepper, if it’s needed.