Minestrone With Parmigiano-Reggiano

Ingredients

-3 tablespoons extra-virgin olive oil
-1 large red onion, chopped
-2 large stalks celery, chopped
-4 cloves garlic, chopped
-2 large carrots, diced
-1/4 pound thinly sliced pancetta, cut into thin strips
-1/2 head Savoy cabbage, finely sliced, blanched and drained
-1/2 bunch Swiss chard, finely sliced
-1 large waxy potato, cut into 1/2-inch cubes
-4 cups low-sodium chicken stock
-3 medium tomatoes, seeded and diced
-1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
-3 cups cannellini beans (canned or cooked dried beans)
-1 cup spinach, coarsely chopped
-Kosher salt and freshly ground pepper

Directions

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.