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                                                                  The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.

                                                                  Ingredients
                                                                  • Yes No 1 swiss chard
                                                                  • Yes No 4 medium tomato
                                                                  • Yes No 2 14 1/2 oz canned cannellini bean
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 cup shredded green cabbage
                                                                  • Yes No 1 14 1/2 oz chickpeas in can
                                                                  • Yes No 3 inch parmesan cheese rind
                                                                  • Yes No 4 cup reduced sodium chicken broth
                                                                  • Yes No 1/2 cup shredded parmesan cheese
                                                                  • Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons, and set both aside separately.
                                                                  • Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skin with a paring knife or vegetable peeler. Cut tomatoes into quarters, remove seeds, and chop. Set tomatoes aside.
                                                                  • Whirl half of cannellini beans with 1/2 cup water in a blender until smooth. Set bean purée aside.
                                                                  • Cook olive oil and garlic in a large pot over medium-high heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems, and salt. Cook, stirring, until stems are tender, about 5 minutes. Add white wine and cabbage. Cook, stirring, until cabbage wilts, 2 to 3 minutes.
                                                                  • Add reserved chard leaves, remaining cannellini beans, the chopped tomatoes, bean purée, chickpeas, parmesan rind, and broth. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 10servings
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve

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