Pumpkin Minestrone

Pumpkin
  • 4 tablespoons cooking oil
  • 4-16 ounces bacon, chopped (depending on your taste)
  • 2 cloves garlic, minced
  • 1 large red onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced (optional)
  • 1 large potato, peeled and diced
  • 4 cups chopped pumpkin (peeled and seeded)
  • 28 ounces canned tomatoes (chopped preferred, or whatever you have)
  • 1/2 - 1 tablespoon oregano
  • 1 bay leaf
  • 4 cups cooked red kidney beans (or 2 cans)
  • 5 cups vegetable or chicken broth
  • 4 cups chopped kale or cabbage
  • 1 cup shredded parmesan
  • salt, to taste

Heat a pot over medium-high heat. When it's hot, add the oil. When the olive oil is hot, add the bacon and cook for 1-3 minutes, stirring.  Add the garlic, onion, carrots, and optional celery. Cook on medium for 10 minutes, stirring occasionally. Turn it lower to prevent sticking, if need be.  Add the potato and pumpkin. Stir.  Add the oregano, bay leaf, tomatoes, kidney beans, cabbage, and stock. Cover and bring to a simmer. Reduce heat and simmer for 30 minutes, or until the veggies are cooked.  Season with salt.  Remove the bay leaf.

Serve with a sprinkle of parmesan.