Minestrone with Sauteed Croutons and Parmigiano-Reggiano

• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 6 slices Italian bread, crusts removed and cut into 1/4-inch dice
• Salt
• 3 tablespoons olive oil
• 1 large red onion, chopped
• 2 large stalk celery, chopped
• 4 cloves garlic, chopped
• 2 large carrot, diced
• 1/4 pound pancetta, thinly sliced
• 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 water
• 2 cups chicken stock
• 3 medium tomatoes, seeded and diced
• 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
• 3 cups cooked cannellini beans
• 1 cup spinach leaves, coarsely chopped
• Salt and pepper
• Grated Parmigiano-Reggiano cheese

1. Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil.
2. Remove the garlic, add the bread cubes and toss to coat.
3. Saute until golden brown on all sides, season lightly with salt.
4. Remove to a plate lined with paper towels.
5. Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft.
6. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni.
7. Bring the soup to a gentle simmer and cook for 15 to 20 minutes.
8. Place half of the beans (1 1/2 cups) in a food processor and process until smooth.
9. Add the puree and the whole beans to the simmering soup.
10. Simmer the soup for about 5 minutes.
11. Add the spinach and cook for 2 minutes.
12. Season with salt and pepper to taste.
13. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

olive oil, garlic, italian bread, salt, olive oil, red onion, stalk celery, garlic, carrot, pancetta, savoy cabbage, swiss chard, potato, water, chicken stock, tomatoes, bouquet garni, beans, spinach leaves, salt, cheese

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