Step 1

Take a large soup pot, heat to medium and add olive oil and bacon drippings Add all above veggies and herbs, except tomatoes and white beans

Step 2

Cook and stir until chard and cabbage begins to wilt, about 5-10 minutes

Step 3

Cover and cook until veggies ar tender, about 10 minutes

Step 4

Add drained tomatoes

Step 5

Turn up the heat to medium-high and cook for another 3-5 minutes, stirring

Step 6

Stir in chicken stock, white beans, salt and parmesean rind

Step 7

Bring to a boil, then simmer partially covered for about 30 minutes

Step 8

Remove parmesean rind

Step 9

Stir in Orzo

Step 10

Continue to simmer for 15 minutes

Step 11

Taste!

Step 12

Drizzle each serving with extra virgin olive oil

Step 13

Add cracked black pepper if desired