| Italian Tomato Three Bean Soup |
Recipe Type: Soup
- 5 Slices Bacon, Chopped
- 3 Cloves Garlic, Minced
- 1 Onion, Chopped
- 14 oz Chopped Spinach
- Bush’s Cannelini Beans, Drained and Rinsed
- Bush’s Lite Red Kidney Beans, Drained and Rinsed
- Bush’s Dark Red Kidney Beans, Drained and Rinsed
- 40 oz Chicken Broth
- 1/2 Cup Napoli Sun-Dried Tomatoes, Cut Into Strips
- 1 Teaspoon Dried Basil
- Crushed Red Pepper Flakes, To Taste
- Salt, To Taste
- Grated Locatelli Romano Cheese, To Top Before Serving
- Cook the bacon in a large stockpot over high heat.
- Once cooked, add in the garlic and onion. Saute until browned.
- Mix in the spinach and let it saute for a couple minutes.
- Add in the rest of the ingredients (excluding Romano Cheese).
- Let simmer for about 10 minutes or so. Season to taste.
- Sprinkle cheese on top and serve.
Google Recipe View Microformatting by Easy Recipe
.gif)
