hearty minestrone

This recipe is based on a recipe from Giadi De Laurentiis. This big bowl of hearty soup can handle just about any ingredients you want to throw in it and is also great with a little spinach or swiss chard added into it as well. Adding in the rind from the Parmigiano-Reggiano gives this soup an added flavor and texture that helps to round out the soup (just be sure to remove it before serving).

You can substitute with any vegetables you like in this recipe, based on what you might have on hand.

1 tablespoon extra virgin olive oil
2 tablespoons diced yellow onion
1/3 carrot, diced
1/3 celery stalk (plus some leaves), diced
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
1 small Yukon gold potato, cubed
1 cup diced tomatoes
1 cup low-sodium vegetable stock
1/4 cup cannellini beans, drained and rinsed
1 1-inch piece Parmigiano-Reggiano rind
1 small sprig rosemary
1/2 teaspoon minced fresh thyme
1 teaspoon minced flat-leaf parsley
1 cup swiss chard, stems removed and chopped (about 1 leaf)

1. In a medium saucepan, heat olive oil over medium heat. Add onion, carrot, celery and cook until vegetables are softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes.
2. Add potatoes and cook for another 5 minutes. Add tomatoes, stock, cannellini beans, Parmigiano-Reggiano rind, rosemary sprig and thyme and simmer over medium-low heat until potatoes are tender, about 40-50 minutes.
3. Add parsley and swiss chard and cook until swiss chard is just wilted, about 5 minutes. Remove from heat and discard rosemary sprig and Parmigiano-Reggiano rind. Serve warm.

Serves 1.