Minestrone Soup

Ingredients

• 10 cups low sodium chicken broth or homemade chicken b
• 2 medium heads of escarole or curly endive cleaned and cho
• 1 dash salt and pepper to taste
• 3 tablespoon Extra Virgin Olive Oil
• 1 cup Prosciutto finely chopped
• 1 cup Pancetta finely chopped
• 1 small Bouqet garni see below
• 1 large Red onion cut into large dice
• 1 Celery stalk cut into large dice
• 1 Carrot peeled and cut into moon shape
• 1 Red bell pepper medium dice
• 1 cup Swiss Chard washed and finely diced
• 1 whole Yukon Gold potato medium dice
• 1 cup Green Beans diced in thirds
• 1 cup Canneloni beans
• 1 cup Borlotti pinto beans
• 1 Zucchini medium dice
• 4 cups Homemade marinara
• 6 cups Chicken stock hot
• Parmigiano-Reggiano Crisps see below
• Basil for garnish

Instructions

1. Prep time: 45 minutes. Cook time: 60 minutes.
2. Boquet garni – Italian parsley. rosemary sprigs. thyme sprigs. bay leaves
3. Freshly grated Parmigiano-Reggiano crisps for each bowl shredded and melted until crispy in a Teflon pan
4. In a heavy-bottomed soup pot. heat all of the extra virgin oil and garlic until hot.
5. Add the onions. pancetta. prosciutto and bouquet garni stirring for 2 minutes. Lower the heat to medium. and add celery. carrots. red peppers. yellow peppers. potatoes. green beans. Allow to simmer over low heat until vegetables begin to soften. about 8-10 minutes. Add cannelloni and Borlotti beans. Add the homemade marinara. Cook for a few minutes to let all of the flavors blend together.
6. Add all of the hot chicken stock and bring to a boil. Add the zucchini and Red Swiss chard. Bring back to a boil. then lower to a medium heat so that the soup is simmering for about 30-40 minutes longer. Stir soup occasionally. Add salt and pepper when the soup is finished to taste. Add more chicken stock if necessary. Remove bouquet of garni. Top with freshly diced basil and Parmigiano crisp