Prepared by Oak Leaf Cafe
½ lb. bacon
1 lb. Carrots, diced
1 onion, diced
2 cloves garlic, minced
1 tsp. oregano
9 cups chicken broth
7 cups V-8 juice
5 cups white kidney beans (drained and rinsed)
1.5 lb. tortellini
1.5 lb. zucchini
Fry or bake bacon until crisp. Cook carrots and onion in bacon grease until softened (5-7 minutes).
Add crumbled bacon. Stir in minced garlic and oregano. Cook 2 min.
Stir in broth, V-8 juice, and beans. Bring to a boil.
Reduce and simmer about 10-15 minutes.
Cut zucchini in 1/2” chunks and boil for 5 minutes. Add to soup.
Garnish with Parmesan and pesto if desired.
Serve with your favorite Seneca Shore Wine Cellars wine