Minestrone With Parmigiano-Reggiano
- Total:
- 1 hr 5 min
- Prep:
- 20 min
- Cook:
- 45 min
- Yield:
- 8 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 275 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 21 milligrams
- Sodium
- 263 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 7 grams
- Protein
- 12 grams
Ingredients
Directions
Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Photograph by Yunhee Kim
Courtesy of Food Network Magazine
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