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Ingredients

• 8 cups Parmigiano and Herb-Fortified Stock, recipe follows
• 4 Roasted Tomatoes, chopped, recipe follows
• 2 tablespoons extra-virgin olive oil, plus some for drizzling
• 1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
• 1 onion, chopped
• 2 to 3 ribs celery, finely chopped
• 2 carrots, peeled and finely chopped
• 4 cloves roasted garlic (from roasted tomato recipe), recipe follows
• 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)

• Salt and freshly ground black pepper
• 1 pound small potatoes, chopped or 1 cup small pasta
• 1 (15-ounce) can cannellini beans, drained
• 1 (15 to 15.5-ounce) can garbanzo beans, drained
• 5 ounces fresh, thin green beans, cut into thirds
• 1 small head escarole or small bundle chard, shredded
• Lemon zest
• Parmesan cheese, shredded, for topping
• Hot, crusty bread for mopping

• Parmigiano and Herb Fortified Stock
• 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
• Herb 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

• Roasted Tomatoes
• 24 ripe organic vine tomatoes or large plum tomatoes

• Several cloves garlic, crushed
• Extra-virgin olive oil, for liberal drizzling

Description

Cooking Channel Serves Up This Hearty And Healthy 3 Bean Minestrone Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel