

Take a large soup pot, heat to medium and add olive oil and bacon drippings
Add all above veggies and herbs, except tomatoes and white beans
Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes
Cover and cook until veggies ar tender, about 10 minutes
Turn up the heat to medium-high and cook for another 3-5 minutes, stirring
Stir in chicken stock, white beans, salt and parmesean rind
Bring to a boil, then simmer partially covered for about 30 minutes
Continue to simmer for 15 minutes
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