Hearty and Healthy 3 Bean Minestrone
INGREDIENTS
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8 cups Parmigiano and Herb-Fortified Stock, recipe follows
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4 Roasted Tomatoes, chopped, recipe follows
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2 tablespoons extra-virgin olive oil, plus some for drizzling
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1 onion, chopped
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2 to 3 ribs celery, finely chopped
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2 carrots, peeled and finely chopped
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4 cloves roasted garlic (from roasted tomato recipe), recipe follows
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1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
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Salt and freshly ground black pepper
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1 pound small potatoes, chopped or 1 cup small pasta
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1 (15-ounce) can cannellini beans, drained
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1 (15 to 15.5-ounce) can garbanzo beans, drained
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5 ounces fresh, thin green beans, cut into thirds
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1 small head escarole or small bundle chard, shredded
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Lemon zest
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Parmesan cheese, shredded, for topping
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Hot, crusty bread for mopping
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Parmigiano and Herb Fortified Stock
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1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
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Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
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1 onion, peeled and quartered
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2 ribs celery, sliced on angle
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2 carrots, sliced on angle
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Peeled rind of 1 lemon
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2 fresh bay leaves
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4 cups chicken stock
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12 cups (3 quarts) water
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Roasted Tomatoes
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24 ripe organic vine tomatoes or large plum tomatoes
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Several cloves garlic, crushed
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Extra-virgin olive oil, for liberal drizzling
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