Minestrone with Crisp Parmesan Crumbs

1. 1

   Soak the beans: Put the beans in a large pot and cover them with water by 2 inches.

2. 2

   Bring to a boil and cook the beans for 2 minutes.

3. 3

   Remove from heat, cover, and let sit for 1 hour.

4. 4

   (Or cover the beans with cold water and let them soak overnight.)

5. 5

   Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil.

6. 6

   When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes.

7. 7

   Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves.

8. 8

   Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil.

9. 9

   Pour in the chicken stock and bring to a boil.

10. 10

    Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid.

11. 11

    The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon.

12. 12

    Remove the bay leaves and discard before serving.

13. 13

    Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet.

14. 14

    Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well.

15. 15

    Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.

16. 16

    To serve, ladle the soup into small glasses, cups or mugs.

17. 17

    Drizzle on a little olive oil, top with the crispy crumbs, and serve.

* Per serving · 4 servings · Values may vary.