Spring Garden Vegetable Soup

4 baby bok choy or 1/2 of a large bok choy
3 strips of bacon
1 onion, chopped
1 carrot, sliced
1 pint cherry tomatoes or 28-oz (796-mL) can diced tomatoes, drained
900-mL carton chicken broth
1/4 cup (50 mL) tubetti or tiny farfalle pasta
19-oz (540-mL) can white kidney beans
1/4 cup (50 mL) chopped fresh dill

Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large bok choy, thinly slice. It should measure about 4 cups (1 L). Thickly slice bacon and place in a large saucepan set over medium. Cook until bacon is crispy, about 3 min.

Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion, carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil. Add pasta and cook until just tender, 5 to 10 min.

While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread.

Serving Size: 1

Number of Servings: 6

Recipe submitted by SparkPeople user SUE_PW.