HEALTHY MINESTRONE SOUP Makes 8 servings.
Grated parmigiano reggiano cheese
1 cup spinach, coarsely chopped
1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with twine
4 cups low sodium chicken stock
1/2 bunch Swiss chard, finely sliced
1/4 pound thinly sliced bacon or pancetta, cut into thin strips
4 cloves garlic, chopped
1 large onion, chopped
Salt and Pepper
3 cups canned cannellini beans
3 medium tomatoes seeded, diced
1 large potato, cut into 1/2" cubes
1/2 head cabbage, finely sliced, blanched, drained
2 large carrots, diced
2 large stalks celery, chopped
3 tbs olive oil
Heat oil in a pot. Add onion, celery, garlic, carrots and bacon and cook until soft. Add 4 cups water, cabbage, chard, potato, stock, tomatoes, and herb bouquet. Bring soup to a simmer and cook 30 min. Place half of the beans in a food processor or blender and process until smooth. Add bean puree and whole beans to soup and simmer 10 min. Add spinach and cook 2 more min. Season with salt and pepper. Ladle soup into bowls and garnish with cheese, then SERVE...
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