Ingredients

• 8 cups Parmigiano and Herb-Fortified Stock (recipe follows)
• 4 Roasted Tomatoes, chopped (recipe follows)
• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 1/8-inch-thick slice of prosciutto di Parma (about 1/4 pound) (optional)
• 1 onion, chopped
• 2-3 ribs celery, finely chopped
• 2 carrots, peeled and finely chopped
• 4 cloves roasted garlic (from Roasted Tomato recipe)
• 1 red chili pepper, such as Fresno or Holland pepper, finely chopped or thinly sliced
• Salt and freshly ground black pepper
• 1 pound small potatoes, chopped or 1 cup small pasta
• 1 can cannellini beans (15 ounces) , drained
• 1 can chickpeas (15-15.5-ounces), drained
• 5 ounces fresh, thin green beans, cut into thirds
• 1 small head escarole or 1 small bundle chard, shredded
• Lemon zest
• Parmesan cheese, shredded, for topping
• Hot, crusty bread for mopping

For the Parmigiano and Herb Fortified Stock:

• 1 large rind trimmed from a hunk of Parmigiano Reggiano cheese or a few small pieces rind that you've saved-up
• 1 bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, peeled and quartered
• 2 ribs celery, sliced on angle
• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

For the Roasted Tomatoes:

• 24 ripe organic vine-ripened tomatoes or large plum tomatoes
• Several cloves garlic, crushed
• Extra virgin olive oil (EVOO), for liberal drizzling

Description

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