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

1. 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.

2. 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.

3. 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.

4. 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.

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