Minestrone with Sauteed Croutons and Parmigiano-Reggiano

Ingredients

• 1  bouquet garnic 
• 3 cups .5 can cannellini beans cooked
• 2 large carrots diced
• 2 large stalks celery chopped
• 2 cups chicken stock see 
• 2 cloves garlic smashed
• 4 cloves garlic chopped
• 6 slices bread italian cut into 1/4-inch dice
• 0.3 cup olive oil 
• 3 tablespoons olive oil 
• 0.3 pound pancetta thinly sliced
• 8 servings parmigiano-reggiano cheese grated
• 1 large onion red chopped
• 8 servings salt 
• 8 servings salt and pepper 
• 0.5 head savoy cabbage drained finely sliced
• 1 cup spinach leaves washed and coarsely chopped
• 0.5 bunch swiss chard washed and finely sliced
• 3 medium tomatoes diced seeded
• 4 cups water 
• 1 large potato cut into 1/2-inch cubes

Equipment

• food processor
• bowl
• frying pan
• paper towels
• ladle
• pot

Directions

1. For the
2. Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil.
3. Remove the garlic, add the bread cubes and toss to coat.
4. Saute until golden brown on all sides, season lightly with salt.
5. Remove to a plate lined with paper towels.
6. Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft.
7. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
8. Place half of the beans (1 1/2 cups) in a food processor and process until smooth.
9. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes.
10. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.