Ingredients

  • 1 Tbs. Bacon Grease (optional)
  • 14 ounces can Diced, Organic Tomatoes with no salt added, Drained
  • 15 ounces can Organic White Beans with no salt added, half of them mashed
  • 1 large Carrot, small dice
  • 2 mediums Celery Stalks with leaves, small diced
  • 10 cups Homemade Chicken Stock
  • 2 Tbs. Extra Virgin Olive Oil
  • Extra Virgin for drizzling
  • 1/4 cup packed fresh Basil Leaves, chopped
  • 1 small Sprig of fresh Rosemary, leaves removed and chopped
  • 2 Cloves Garlic, minced
  • 1/2 Head of Green Cabbage, chopped
  • 2 teaspoons Kosher Salt
  • 1 medium Onion, cut into a small dice
  • 4 ounces Orzo (½ cup), uncooked
  • 1 Rind of Parmesean Reggiano Cheese, about 2 inches square
  • 1/4 cup packed fresh Italian Parsley Leaves, chopped
  • Salt & Cracked Black Pepper to taste
  • 4 Swiss Chard Leaves, woody stems discarded and chopped

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Take a large soup pot, heat to medium and add olive oil and bacon drippings
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Step 2

  • Add all above veggies and herbs, except tomatoes and white beans
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Step 3

  • Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
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Step 4

  • Cover and cook until veggies ar tender, about 10 minutes

Step 5

  • Add drained tomatoes
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Step 6

  • Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
  • Length: 5 minutes

Step 7

  • Stir in chicken stock, white beans, salt and parmesean rind
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Step 8

  • Bring to a boil, then simmer partially covered for about 30 minutes

Step 9

  • Remove parmesean rind

Step 10

  • Stir in Orzo
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Step 11

  • Continue to simmer for 15 minutes

Step 12

  • Taste!

Step 13

  • Drizzle each serving with extra virgin olive oil
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Step 14

  • Add cracked black pepper if desired
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