Ingredients
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3 tablespoons olive oil
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1 large red onion, chopped
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2 stalks celery, chopped
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4 garlic cloves, chopped
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2 large carrots, diced
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1/4 lb pancetta (even Deli ham will do) or 1/4 lb ham, of any type, thinly sliced (even Deli ham will do)
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1 small zucchini, diced
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1/2 head cabbage, sliced
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1/2 bunch swiss chard, washed and finely sliced
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4 cups water
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2 cups chicken stock
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3 medium tomatoes, seeded and diced
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1 bouquet garni (rosemary sprigs, 4 thyme sprigs, 1 bay leaf, bunch parsley)
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1 (14 ounce) can cannellini beans
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1 cup spinach leaves, washed and coarsley chopped
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salt and pepper
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1 large potato, cut into 1/2 inch cubes
Instructions
- Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft.
- Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni.
- Bring soup to a gentle simmer and cook for 15 to 20 minutes.
- Place half of beans (1-1/2 cups) in a food processor and process until smooth.
- Add the puree and the whole beans to the simmering soup.
- Simmer the soup for about 5 minutes.
- Add the spinach and cook for another 2 minutes.
- Season with salt and pepper to taste.
- You may adjust the consistency by simply adding more water.
- Ladle the soup in bowls, garnish with croutons and cheese.