MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO image

Yield 8 servings

Number Of Ingredients 23

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Sauteed Croutons:
1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, sliced 1/4-inch thick
Salt
Soup:
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, chopped
1/2 head Savoy cabbage, finely sliced
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprigs, 4 thyme sprigs, 1 bay leaf, bunch parsley)
2 cans cannellini beans, rinsed and drained
1 cup spinach leaves, coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

For the Sauteed Croutons: Heat olive oil in large saute pan over medium-high heat, add the garlic and cook for 3-4 minutes to flavor oil. Remove the garlic, add the bread and saute until brown on both sides, season lightly with salt. Remove to a plate lined with paper towels. For the Soup: Heat oil in a 4-quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.