Minestrone With Parmesan Croutons

• 1 tbsp vegetable or olive oil
• 1 None medium onion, chopped
• 1 None large carrot, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 1 (13.5 oz) can diced tomatoes
• 6 cups vegetable stock
• 2 oz macaroni
• 4 oz green beans, cut into 1 inch pieces
• 1 (13.5 oz) can borlotti (cranberry) beans, rinsed
• 4 leaves Swiss chard, coarsely chopped
• 3 thick slices sourdough bread, cut into 2/3 inch pieces
• 1 oz Parmesan cheese, finely grated

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Sweat, stirring, for 12-15 mins, or until soft. Add garlic and cook, stirring, for 1 min, or until fragrant. Add tomato and stock. Cover and bring to a boil. Reduce heat and simmer, partially covered, for 15 mins. Add pasta and cook, uncovered, for 5 mins. Add green beans and cook for 5 mins. Add borlotti beans and chard. Cook for 2-3 mins, or until chard is just wilted.
2. Meanwhile, to make parmesan croutons, preheat oven to 375u0b0F. Grease a large baking tray. Arrange bread in single layer on prepared tray. Lightly coat with oil and sprinkle with Parmesan. Bake for 10 mins, or until crisp and golden brown.
3. Ladle soup into serving bowls. Top with parmesan croutons. Serve.

vegetable, onion, carrot, stalks celery, garlic, tomatoes, vegetable stock, macaroni, green beans, borlotti, swiss chard, bread, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26133 (may not work)