Hearty BACON VEGETABLE SOUP
1/2 bag baby spinach or kale
1 small zucchini, quartered lengthwise, then sliced
3 ribs celery, diced………..…………………………….1/4 onion, diced
2-3 carrots, thinly sliced………………………….......2-3 TB minced garlic
3-4 slices of thick bacon, chopped…………………4 cups vegetable broth
1 can (14 oz) fire roasted diced tomatoes with juice
1 tsp oregano…………………………………...…………2 tsp basil
1 bay leaf…………………...………………………………1 small rosemary sprig
salt and black to taste.......................................1-2 TB olive oil
Heat 1 TB olive oil in large Dutch oven (medium-high heat). Add bacon and bacon until crispy; remove bacon and set aside.
Lower heat to medium ~ Add onions to bacon fat (you may want to add an additional TB olive oil now) and cook until almost tender (3-4 minutes). Add garlic, celery, zucchini and carrots; continue to saute for another 6-8 minutes. Add broth, rosemary, oregano, basil and bay leaf. Raise heat and bring to a boil. Lower heat, cover and simmer for 15-20 minutes.
Add the cooked bacon, tomatoes (with juice) and spinach. Bring to a boil and then reduce heat, cover and cook until the spinach is tender. Season to taste with salt and black pepper.