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
Description
Food Network Invites You To Try This Minestrone With Parmigiano-Reggiano Recipe From Food Network Magazine.
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