March Minestrone Soup

January 10, 2023

In season greens, canned tomatoes, and beans make this an economical, yet tasty and super nutritious dish.

Ingredients

3 tablespoonsolive oil

1onion, chopped small

2stalks celery, chopped small

4garlic cloves, smashed

1large bunch of Swiss chard, trimmed & roughly chopped

1/2head of Savoy cabbage, trimmed and chopped

2large handfuls of fresh baby spinach leaves

1 (28 oz) canwhole tomatoes with juice

1 quartchicken broth

2 quartswater

2 piecesParmigiano Reggiano cheese rind

2 canscannellini 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.