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Recipe courtesy of Bobby Flay

From: Food Network Magazine

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Total:: 1 hr 5 min
Prep:: 20 min
Cook:: 45 min

Yield:: 8 servings

Level:: Easy

Nutrition Info

Healthy

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

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

My Private Notes

Name: Minestrone With Parmigiano-Reggiano
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
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

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