March Minestrone Soup

Ingredients

3 tablespoons olive oil
1 onion, chopped small
2 stalks celery, chopped small
4 garlic cloves, smashed
1 large bunch of Swiss chard, trimmed & roughly chopped
1/2 head of Savoy cabbage, trimmed and chopped
2 large handfuls of fresh baby spinach leaves
1 (28 oz) can whole tomatoes with juice
1 quart chicken broth
2 quarts water
2 pieces Parmigiano Reggiano cheese rind
2 cans cannellini beans, rinsed and drained
freshly ground black pepper and sea salt to taste

Preparation

1. Heat olive oil in a large saucepan or stock pot. Add onion and celery; saute until softened, about 8–10 minutes. Stir in smashed garlic and cook another 5 minutes.

2. Add tomatoes with juice, breaking up whole tomatoes as you add them to the pot with your hands. Stir in the chicken broth and water. Toss in the Parmigiano rind and bring to a simmer.

3. Add cabbage and spinach leaves and cook on low for about 30 minutes.

4. Add chard leaves and beans and simmer 15 minutes.

5. Season to taste with freshly ground black pepper and sea salt. Discard cheese rinds before serving.

Note: Add cooked, small pasta such as mini shells or ditalini, if desired.

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Ingredients

3 tablespoons olive oil
1 onion, chopped small
2 stalks celery, chopped small
4 garlic cloves, smashed
1 large bunch of Swiss chard, trimmed & roughly chopped
1/2 head of Savoy cabbage, trimmed and chopped
2 large handfuls of fresh baby spinach leaves
1 (28 oz) can whole tomatoes with juice
1 quart chicken broth
2 quarts water
2 pieces Parmigiano Reggiano cheese rind
2 cans cannellini beans, rinsed and drained
freshly ground black pepper and sea salt to taste

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