Minestrone Soup - cooking recipe

Ingredients

4 ounces bacon, diced
2 tablespoons butter
4 garlic cloves, minced (I always add more!)
2 carrots, diced
1 onion, diced
1 leek, sliced
3 cups green cabbage, sliced thin (I chop mine)
2 zucchini, cubed
4 cups chicken broth
2 cups beef stock
2 tablespoons tomato paste
5 tablespoons Italian parsley, chopped
2 teaspoons dried crumbled oregano
1 1/2 teaspoons dried basil
1 teaspoon fresh ground pepper
salt
3/4 cup red kidney beans (I use a whole 15 ounce can)
1 -2 cup chopped tomato (I use 1 to 2 cans S&W diced tomatoes)
1/2 cup bow pasta, dry
freshly grated pecorino romano cheese

Preparation

Cook bacon in a large soup pot, to render fat, about 10 minutes. Add butter, melt. Add garlic, carrots, onions and leeks and raise heat. Cover and wilt vegetables for 10 minutes (stir occasionally). Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil. Reduce to simmer. Add Italian parsley, oregano, basil, pepper and salt. Simmer for 15 minutes. Add beans, tomatoes and pasta. Simmer until pasta is tender. Adjust seasonings, if needed. Ladle into individual bowls and top with Pecorino. Enjoy!