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: Click on the ingredient links to learn the nutritional information for all the Minestrone With Parmigiano-Reggiano ingredients. The serving size for any ingredient in Minestrone With Parmigiano-Reggiano may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.