Minestrone With Parmigiano-Reggiano

Ingredients

• 1  bouquet garnic with kitchen twine)
• 2 large carrots diced
• 2 large stalks celery chopped
• 3 cups .5 can cannellini beans dried canned cooked ( or beans)
• 4 cloves garlic chopped
• 8 servings kosher salt and pepper freshly ground
• 4 cups chicken stock see low-sodium
• 3 tablespoons olive oil extra-virgin
• 0.3 pound pancetta thinly sliced cut into thin strips
• 8 servings parmigiano-reggiano cheese grated for topping
• 1 large onion red chopped
• 0.5 head savoy cabbage drained finely sliced
• 1 cup pkt spinach coarsely chopped
• 0.5 bunch swiss chard finely sliced
• 3 medium tomatoes diced seeded
• 1 large potato cut into 1/2-inch cubes

Equipment

• food processor
• bowl
• ladle
• pot

Directions

1. Heat the olive oil in a 4-quart pot over medium-high heat.
2. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes.
3. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
4. Place half of the beans (1 1/2 cups) in a food processor and process until smooth.
5. Add the bean puree and the whole beans to the soup and simmer 10 minutes.
6. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
7. Photograph by Yunhee Kim