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HEARTY MINESTRONE
~serves a crowd~
4 Tbsp Olive Oil, divided
2 small onions, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 large garlic cloves, sliced thin
1 Tbsp MANGIA
1 tsp salt, to taste
1 1/2 cups tomatoes, chopped
1 medium zucchini, chopped
1 medium potato, chopped
1 bunch greens, chopped (kale, chard, savoy, cabbage all work well - if using spinach add at the very end)
1 parmesan cheese rind (optional)
6 cups chicken or beef stock
1 cup red wine (optional)
2 cups red or white beans, cooked
To serve: good olive oil, fresh grated parmesan, crusty bread
Heat 3 Tbsp olive oil in a large soup pot and add onion, celery, and carrot. Cook over med- low, stirring occasionally, until veggies are soft but not browned. Using your spoon, open up a spot in the center and add another tablespoon of oil if dry. Stir in garlic and MANGIA and cook until fragrant, about 1 minute. Sprinkle with a teaspoon of salt. Mix into remaining vegetables.
Add tomatoes, zucchini, potatoes, and greens and stir to combine. Drop in parmesan rind if using. Pour in stock and wine and stir well. Adjust heat to medium and bring soup to a slow bubble. Cover partially and simmer an hour or so.
Stir in beans and let simmer another 15-20 minutes.
Serve piping hot with a drizzle of olive oil, sprinkle of parm, and good crusty bread.