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Ingredients

• 1 bunch Swiss chard, rinsed thoroughly
• 4 medium tomatoes
• 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained, divided
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 medium carrots, peeled and cut into 1/4-in. dice
• 2 medium zucchini, quartered lengthwise and cut into 1/4-in. pieces
• 1/2 teaspoon salt
• 1/2 cup dry white wine
• 2 cups shredded savoy or green cabbage
• 1 can (14 1/2 oz.) chickpeas (garbanzos), rinsed and drained
• 3- to 4-in. parmesan cheese rind
• 4 cups reduced-sodium chicken broth
• About 1/2 cup freshly shredded parmesan

Description

The Variety Of The Vegetables, Two Kinds Of Legumes, And The Italian Trick Of Cooking A Bit Of Parmesan Rind In The Soup For Added Flavor Create A Palate-pleasing Minestrone Miles Beyond The Bland Bean-and-pasta Version So Often Served. The Soup Is Flexib

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