BEAN SOUP “LE MARCHE” STYLE - Lidia

Ingredients

• 4 ounces slab bacon, cut into chunks
• ¼ cup extra-virgin olive oil
• 3 garlic cloves, peeled and crushed
• 2 medium carrots, peeled and cut into chunks
• 2 medium onions, cut into chunks
• 1 pound russet potatoes, peeled, cut into ½-inch chunks
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• 1 pound dried kidney beans, soaked overnight, drained and rinsed
• 4 fresh bay leaves
• 1 medium head Savoy cabbage, shredded
• 2 pounds medium zucchini, diced
• 2 tablespoons kosher salt