6 slices bacon thinly sliced
2 carrots peeled and sliced
1 zucchini julienne sliced
2 cups cabbage, chopped
1/2 red onion, chopped
1/2 red pepper, chopped
2 TBS minced garlic
1 can of chopped tomatoes
1 TBS Italian seasoning
1/2 tsp crumpled dried rosemary
1 32floz container chicken broth (I used Pacific)
1 cup water
1/2 can garbanzo beans
4oz of pasta, cooked
1 TBS olive oil
1 TBS coconut oil
salt and pepper to taste
optional: 1 can green beans
Top with Glutino croutons, Daiya non-dairy cheese, or Go Veggie! non-dairy parmesan
Cook the thinly sliced bacon in a large pot for 5 minutes or so. Add the veggies and garlic to the large saucepan with the coconut oil and Extra Virgin Olive oil and cook until softened. Add the rest of the ingredients and simmer at least 15 minutes. Put the cooked pasta in at the very last minute. I am posting this at Allergy Free Wednesdays.
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