Serves 6
Active time: 25 min.
Inactive time: 20 min.

The classic vegetable soup becomes a satisfying main dish with the addition of our plump cannellini beans and chick peas. Serve with crusty bread and enjoy.

4 slices bacon, chopped

½ zucchini, finely chopped (about 1 cup)

1 medium carrot, finely chopped (about ½ cup)

¼ onion, chopped (about ¼ cup)

1 tsp. GOYA® Minced Garlic

1 can (15.5 oz.) GOYA® Cannellini Beans

1 can (15.5 oz.) GOYA® Chick Peas

2 plum tomatoes, finely chopped (about 1 cup)

½ cup GOYA® Sweet Peas

2 packets GOYA® Powdered Beef Bouillon

Parmesan cheese (optional)

1.	In a large saucepan over medium heat, cook bacon until the fat is rendered and the bacon is crisp, 10 minutes. Using a slotted spoon, remove bacon; set aside.
2.	Drain the bacon drippings, leaving approximately 1 tbsp. Stir in zucchini, carrots and onions. Cook until the vegetables become tender, about 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
3.	Stir in 7 cups water, beans, chick peas, tomatoes, peas and bouillon. Bring vegetable mixture to a boil. Reduce heat to medium low and simmer, covered, until the flavors come together, 15-20 minutes. Garnish with bacon and parmesan cheese, if desired.

TEST KITCHEN TIP
To ensure your soup is brimming with flavor, the most important step is cooking the vegetables slowly so that they become perfectly tender. During this "sweating" process, the flavors of the vegetables are extracted and concentrated, which leads to the most flavorful broth.