As a baby, we discovered that my youngest son had an allergy to tomatoes. Occasionally, I'm an challenged with making a tomato-free variation of a dish I am craving. Tonight, it was minestrone. While this isn't your traditional minestrone (by any stretch of the imagination!), it fit the bill and was delicious too!
4 slices bacon, cut-up into 1/2" pieces
1 yellow onion, sliced into half moons
2 stalks of celery, chopped
2 cloves garlic, finely chopped
1 zucchini, diced
1 can cannellini beans
2 bay leaves
8 cups bone broth
2 cups chopped green beans
2-3 cups chard, finely chopped
4 sausages, sliced into bite-size peices
~1 Tablespoon ume plum vinegar
sea salt to taste
Cook bacon pieces in soup pot until crispy. Add onion, celery, garlic, and zucchini and stir on medium heat until veggies are getting soft. Add beans, bay leaves, and broth. Bring to boil then simmer for 15 minutes. Add green beans and chard, simmer for 5 more minutes.
Cook sausage pieces in separate pan. Once browned, add to soup.
Add ume plum vinegar and sea salt to taste. You will know it is enough when all the flavors of the soup are blended together.
Top with avocados, parmesan cheese, chopped basil, and more! Noodles can be a nice addition, as well.