Minestrone With Parmigiano-Reggiano Recipe

Name: Minestrone With Parmigiano-Reggiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat the olive oil in a 4-quart pot over medium-high heat.
2
Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes.
3
Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni.
4
Bring the soup to a gentle simmer and cook 25 to 30 minutes.
5
Place half of the beans (1 1/2 cups) in a food processor and process until smooth.
6
Add the bean puree and the whole beans to the soup and simmer 10 minutes.
7
Add the spinach and cook 2 more minutes.
8
Season generously with salt and pepper.
9
Ladle the soup into bowls and garnish with cheese.
10
Photograph by Yunhee Kim

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large red onion, chopped, 2 large stalks celery, chopped, 4 cloves garlic, chopped, and more.

Yes, Minestrone With Parmigiano-Reggiano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestrone With Parmigiano-Reggiano

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