Yield
12 (1-cup) servings.

How to Make It

Step 1

Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans; let soak overnight. Drain beans well; set aside.

Step 2

Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.

Step 3

Add olive oil to pan; place over medium-high heat until hot. Add leeks and next 4 ingredients; saute until tender. Stir in Italian seasoning and salt; saute 1 minute. Stir in beans, chicken broth, and 5 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.

Step 4

Stir in tomato, macaroni, cabbage, zucchini, and spinach. Bring to a boil; reduce heat, and simmer 15 minutes. Ladle into individual bowls. Top each serving with 1 tablespoon cheese and crumbled bacon.

Light and Luscious

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