Ingredients
Sauteed Croutons:
- 1/4 cup olive oil
- 2 cloves garlic, smashed
- 6 slices Italian bread, crusts removed and cut into 1/4-inch dice
- 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, thinly sliced
- 1/2 head Savoy cabbage, finely sliced, blanched and drained
- 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 sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
- 3 cups cooked cannellini beans
- 1 cup spinach leaves, washed and coarsely chopped
- Salt and pepper
- Grated Parmigiano-Reggiano cheese
Directions
For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all 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 (1 1/2 cups) 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.
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By jeffsgirl88
South Carolina
on January 14, 2012
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wow! perfect for a cold night- honestly best Minestrone I have ever had. YUM!!! made parm crusted garlic bread with it... made exactly as recipe called and super easy too. leftovers were great also :
By lkeiper_4758355
walnut creek, CA
on November 15, 2011
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So incredibly tasty. I packed a bowl for leftovers to eat for lunch, and ate it by 10am. I couldn't stop thinking about it in the refrigerator! I make a soup about once a week - and this is by far the best pot I've made in a while. It is so hearty and delicious and comforting! Oh...and the croutons. Do not skip this vital step. I wish I could eat another bowl right now! I used spinach instead of chard and think I'll try a little fennel next time.
By nancymwhyte_111...
Charlotte, NC
on October 12, 2008
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I have been making this soup almost weekly, and still I love it. I eat it for lunch and it has helped me lose 13 pounds in 2 months! I am not keen on the italian bacon in it, so I don't add it. And although I absolutely love the finish of croutons and cheese, I don't add them every time I have the soup due to calories. Don't skip any of the items, such as the spices, Swiss Chard or parsley, they add depth.
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