4 slices of bacon, diced
2 celery ribs, sliced
1 large carrot, halved and sliced
1 small onion, diced
1 medium zucchini, halved and sliced
1 small bunch of kale, chopped
2 medium garlic cloves, pressed
A few dashes of red pepper flakes
2 cups water
2 cups chicken broth
1 ½ cups V8 juice (use the spicy flavor to kick up the heat!)
1 piece of parmesan cheese rind
2 bay leaves
1 can cannellini beans
In a large pot heat EVOO over med-high heat, cook bacon until crispy. Remove from pot and set on paper towel lined plate to soak up excess oil. Wipe out a majority of the bacon fat, add veggies, garlic and red pepper flakes; sauté for 3-5 minutes. Add water, broth, V8, bay leaves, cannellini beans and bacon, turn heat to low, cover and simmer for 45 minutes. Discard cheese rind and bay leaves before serving.
Enjoy in a shallow bowl with a rustic or garlic bread.
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