Cure-All Veggie Soup

Ingredients:

• Olive oil

• 4 oz pancetta

• 1 medium onion, finely diced

• 1 shallot, finely diced

• 3 stalks of celery, diced

• 2 large carrots, finely diced

• 1 fennel bulb, diced

• 3 cloves garlic, minced

• 2 Tablespoons of tomato paste

• 1 bay leaf

• 1 15 oz can of diced tomatoes with juices

• 4 cups of organic chicken or vegetable stock

• 1 can of cannellini beans, rinsed

• A bunch of greens (whatever you have on hand- spinach, kale, arugula)

• Salt and Pepper to taste

• Pepper flakes

Directions:

On medium heat, swirl a good tablespoon of olive oil in a thick-bottomed soup pan and add pancetta.  Cook until slightly crispy.  Add all the diced veggies (onion through garlic), and another swirl of olive oil.  Cook for about 5-10 minutes, until veggies are softened.  Add the tomato paste and cook until it begins to caramelize around the veggies.  Add the bay leaf, diced tomatoes, chicken stock, beans, and greens.  Give a good mix, cover and simmer for 20-30 minutes.  Add salt and pepper to your taste and red pepper flake for a little kick!

Gluten and dairy-free!  Good for 3-4 days in the fridge.  Perfect for lunch or a main meal with a hearty salad.