Minestrone With Parmigiano-Reggiano

2012-08-25
  • Yield : 8 servings
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 5m
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Nutritional Info

This information is per serving.

  • Calories

    275 calorie
  • Fat

    13 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    21 milligrams
  • Sodium

    263 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    7 grams
  • Protein

    12 grams

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, chopped
  • 2 large carrots, diced
  • 1/4 pound thinly sliced pancetta, cut into thin strips
  • 1/2 head Savoy cabbage, finely sliced, blanched and drained
  • 1/2 bunch Swiss chard, finely sliced
  • 1 large waxy potato, cut into 1/2-inch cubes
  • 4 cups low-sodium chicken stock
  • 3 medium tomatoes, seeded and diced
  • 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
  • 3 cups cannellini beans (canned or cooked dried beans)
  • 1 cup spinach, coarsely chopped
  • Kosher salt and freshly ground pepper
  • Grated Parmigiano-Reggiano cheese, for topping

Method

Step 1

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. 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. 

Step 2

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese. 

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