The night before put the brow beans cover in water,
Warm the olive oil in a large stockpot over medium heat. Once the oil is shimmering, add the Bacon and chopped onion are turning translucent, about 7 to 10 minutes, add carrot, celery, brown beans, green beans, cabbage, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened .
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. Pour in the diced tomatoes and their juices,, basil, parsley, potatoes, zucchini, broth and the beans water. Add the salt, bay leaves. Season with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, , basil, parsley and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves and 2 of the potatoes, mash the potatoes and add again to the soup and mix. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 96 (38%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 13mg||4 %|
|Sodium 199.1mg||7 %|
|Potassium 1051.7mg||28 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 28.6g|
|Protein 6.9g||10 %|
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Calories per serving: 251
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