Quick Minestrone

For the Soup Base:

1 oz. pancetta or 2 slices bacon, chopped
1 large onion, peeled and cut into chunks
1 stalk celery, trimmed and cut into chunks
1 large carrot, peeled and cut into chunks

For the Vegetables:

6 oz. baby kale or baby spinach
2 stalks celery, cut into small dice
2 carrots, cut into small dice
1 medium zucchini, cut into large dice
4 to 5 small Yukon Gold potatoes, quartered (optional)
1 (15-oz.) can cannellini or other white beans, rinsed and drained
1 (15-oz.) can diced tomatoes, drained
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth, plus more to taste
1 sprig fresh rosemary, marjoram or oregano (or 1 tsp. dried Italian Seasoning)
Freshly grated Parmesan cheese

Heat the pancetta or bacon in a heavy soup pot and cook until almost crisp, stirring occasionally.

Meanwhile, in a food processor combine the onion, celery and carrot and pulse until finely chopped. Add to the pot with the pancetta and cook until the vegetables soften but don’t brown, about 8 to 10 minutes.

Add the other vegetables to the pot: the kale or spinach, celery, carrots, zucchini, potatoes, beans and tomatoes. Season generously with salt and pepper. Add the chicken broth and herbs, bring to a boil and simmer uncovered until the vegetables are tender, stirring occasionally. If soup is too thick add up to 1 cup water or broth. Taste and adjust seasonings. Serve with freshly grated Parmesan cheese.

Serves 8
WW Points per serving: 3