Italian Minestrone Soup

bakerbynature.com

Carolyn Peters

4 ounces diced pancetta

2 tablespoons extra-virgin olive oil

½ teaspoon crushed red pepper flakes

1 large yellow onion, diced

2 stalks celery, diced

3 large carrots, diced

1 and ½ cups green beans (trimmed and cut into ½ inch pieces)

6 cloves garlic, minced

2 teaspoons Italian seasoning

5 tablespoons tomato paste

(1) 28 ounce can diced tomatoes

(1) 28 ounce can crushed tomatoes

4 cups low-sodium chicken bone broth

4 cups low-sodium beef bone broth

(1) 15 ounce can kidney beans, drained and rinsed

(1) 15 ounce can Cannellini beans

1 and ½ cups elbow pasta

2 cups fresh spinach

¼ cup fresh basil, chopped

¼ cup fresh lemon juice (about 1 lemon)

Salt and pepper, to taste

½ cup parmesan cheese, grated

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