Minestrone with Parmesan

Ingredients:

• 3 tbsp. l. olive oil
• 1 large red onion, diced
• 2 stalks celery, sliced
• 4 cloves garlic, chopped
• 2 large carrots, diced
• 120 g pancetta, cut into thin strips
• 1/2 head of Savoy cabbage, finely shredded and blanched
• 1/2 bunch Swiss chard, finely chopped
• 1 large potato, cut into small cubes
• 4 cups lightly salted chicken broth
• 3 medium-sized tomatoes, seeded and diced
• 1 bouquet garni (Bunch of aromatic herbs: 1 sprig of rosemary, 4 sprigs of thyme, 1 bay leaf, 1 bunch of parsley, tied with kitchen string)
• 3 cups canned cannellini beans or white navy beans, drained and rinsed
• 1 cup spinach, coarsely chopped
• Salt and freshly ground pepper
• Grated Parmesan cheese, for sprinkling

Preparation:

1. Heat olive oil in a 4-quart saucepan. Add onion, celery, garlic, carrots, and pancetta and cook, stirring, for about 5 minutes. Add 4 cups of water, chicken broth, cabbage, Swiss chard, potatoes, tomatoes, and the bouquet garni. Bring to a boil and simmer for 25-30 minutes. Then remove the bouquet garni.
2. Place half the beans in a food processor and puree. Add the bean puree and whole beans to the soup and simmer for 10 minutes. Add the spinach and cook for another 2 minutes. Season the soup with salt and pepper to taste. Ladle the soup into bowls and sprinkle with Parmesan cheese.