Vegetable Bean Soup Recipe

6 ounces bacon, chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced
1 garlic clove, finely diced
1 (14-ounce) can chopped tomatoes, undrained
2 (15-ounce) cans Great Northern beans, drained and rinsed
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
Coarsely ground black pepper
6 cups fresh spinach, chopped 
1/4 cup grated Parmigiano Reggiano cheese

1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes 10 cups. Serves 6.

Recipe by Chef Jon Ashton, "Soup for Supper," Feb. 2010

Per (1 2⁄3-cup) serving: 260 calories, 14g fat, 25mg chol., 13g prot., 27g carbs., 9g fiber, 1410mg sodium.

Wine Pick: The very first ingredient—the bacon—sets this recipe up for a Syrah. Yet while some might go for a smoky Syrah to match the smoky bacon, I’ll forego the smoke-out and look for a plush, fruity bottle to complement (rather than echo) what’s in the bowl. Kendall-Jackson 2007 Vintner’s Reserve Syrah ($14) offers deep fruits and spice, but a glint of spark in the finish that makes me think: “food wine!”—it’s not overly heavy.—Wini Moranville