Minestrone With Parmigiano-Reggiano

• 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

extravirgin olive oil, red onion, stalks celery, garlic, carrots, pancetta, savoy cabbage, swiss chard, potato, lowsodium, tomatoes, bouquet garni, cannellini beans, spinach, kosher salt, cheese

Taken from www.foodnetwork.com/recipes/bobby-flay/minestrone-with-parmigiano-reggiano-recipe.html (may not work)