MINESTRONE SOUP, KITCHEN BOSS STYLE

THE KITCHEN BOSS'S MINESTRONE SOUP

Serves: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cups carrots, peeled and chopped
2 cups celery stalks, chopped
4 ounces thinly sliced pancetta, coarsely chopped (can substitute with regular bacon)
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped (can substitute spinach or kale)
1 russet potato, peeled and cubed
Salt and Pepper
1 (28-ounce can) crushed tomatoes
1 tablespoon finely chopped rosemary
8 cups chicken broth
1 (15-ounce can) cannellini beans, drained and rinsed
1 cup tubetti pasta, or other small pasta shape
1/2 cup finely grated Parmesan cheese
Directions:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion, carrots, celery, pancetta, garlic and a pinch of salt. Cook, stirring frequently, until the onion is soft, about 6 to 7 minutes. Add the tomatoes and potato. Add the Swiss chard, rosemary, and then chicken broth. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Stir in the cannelini beans and pasta. Cook until the pasta and vegetables are tender, about 10 more minutes. Add salt and pepper to taste.

To Serve:
Ladle minestrone into bowls and top with the Parmesan.