Minestrone With Parmigiano-Reggiano

3  tablespoons		extra virgin olive oil
1		large red onion, chopped
2		large stalks celery,s chopped
4		cloves garlic,s chopped
2		large carrots,s diced
1/4  lb.		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 cube
4  cups		low sodium chicken stock
3		medium tomatoes,s 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
1  serving		Kosher salt and freshly ground pepper
1  tablespoon		Grated Parmigiano Reggiano cheese, for topping

Tip: For nutritional information on all the ingredients in Minestrone With Parmigiano-Reggiano just click on each ingredient name. Then adjust the serving size for any Minestrone With Parmigiano-Reggiano ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Directions

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