I use Alderwood smoked salt in this recipe, but any smoked salt will work, or just use a good sea salt or fine salt and let the bacon provide the smokey flavor. If you have an extra Parmesan rind hanging around toss that in to the soup as well to enhance the flavor and end up with a cheesy crouton at the finish line. Parmesan is a low-lactose cheese, as are other aged cheeses, but avoid this if you're completely off lactose or dairy.If you eat gluten-free pasta, when the soup is done you can add about 2 cups of cooked brown rice pasta or other gluten-free pasta. For SCD, use Navy beans if you're adding beans, or instead of beans use diced cauliflower, parsnip, or another diced vegetable. For Paleo, replace the beans with cauliflower, parsnips, or other vegetable.This recipe can also be made using an Instant Pot. Use the saute settings and then the soup setting, and shorten the cooking time by 5 to 10 minutes.SCD note: If you're following SCD, dried or fresh lima beans are permitted, but must be soaked overnight.
Servings: 8servings
Calories: 251kcal
Ingredients
1tablespoonolive oil
8 ouncesbacondiced
1/2cuponionpeeled and diced
2cupscarrotstrimmed and diced (about 3 carrots)
2cupscelerytrimmed and diced (about 3 stalks)
4garlic clovespeeled and minced
1teaspoonfresh thyme leaves
1teaspoonsmoked salt
28ouncesdiced tomatoes
6cupsvegetable stock
1tablespoonlemon juice
15ounceslima beanssoaked overnight and drained, or other bean
Preheat a large stockpot on low to medium heat and add the olive oil to it.
Add the bacon to the pot and let it cook for 10 minutes or until it begins to brown a bit.
Add the onions, carrots, celery, and cook for 10 minutes, or until the vegetables begin to soften.
Add the garlic and thyme and cook for a few more minutes, or until the garlic is becoming fragrant.
Add the tomatoes, beans, stock, salt, lemon juice, and Parmesan rind, and bring the pot to a boil. Lower the heat to a simmer and cook uncovered for about 30 minutes or until the vegetables are tender.
Add the spinach and cook for another 5 minutes or until the spinach is wilted.
Optionally, serve with a tablespoon or so of shredded Parmesan.
Store leftovers in the refrigerator for a few days or freeze for a few months.