A hearty and healthy minestrone with three types of legumes

Ingredients:

Minestrone

• 8 cups Parmesan and herb broth, recipe below
• 4 roasted tomatoes, chopped, recipe below
• 2 tbsp olive oil + extra for drizzling
• 1 piece of prosciutto di Parma, 0.3 cm thick, about 100 g (optional)
• 1 onion, chopped
• 2-3 stalks of celery, finely chopped
• 2 carrots, peeled and finely chopped
• 4 cloves roasted garlic, see roasted tomatoes recipe
• 1 red chili pepper, finely chopped or thinly sliced ​​(preferably Fresno or Hollandaise)
• 0.5 kg small potatoes, chopped or 1 cup fine pasta
• 1 can (425 g) canned white beans, drained
• 1 (400g) canned chickpeas, drained
• 150 g fresh thin green beans, cut into 3 pieces
• 1 small bunch escarole or Swiss chard, shredded
• Lemon zest
• Parmesan, grated for serving
• Hot crusty bread for dipping

Broth with Parmesan and herbs

• 1 large rind, trimmed from a block of Parmesan (or several small rinds)
• A bunch of fresh sprigs of thyme, parsley and rosemary tied with string
• 1 onion, peeled and cut into 4 pieces
• 2 stalks celery, sliced ​​diagonally
• 2 carrots, sliced ​​diagonally
• Peel of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken broth
• 12 tbsp (3 l) water

Baked tomatoes

• 24 tomatoes on the vine or large plum tomatoes
• A few cloves of garlic, cracked
• Olive oil to drizzle thoroughly

Preparation:

1. Set aside or prepare the broth and roasted tomatoes.
2. Heat a large pot or Dutch oven over medium-high heat, add olive oil, and cook for a couple of minutes, stirring occasionally. Add the prosciutto and cook, stirring, for a couple of minutes. Add the chopped onion, celery, carrots, garlic, and chili pepper, along with salt and pepper. If using potatoes, add them as well. If using pasta, bring a separate pot of water to a boil, add the pasta, and cook according to the package directions until al dente. Cool the pasta and drizzle with olive oil. Cover and set aside. Cover the pot and cook the vegetables for 10 minutes, stirring occasionally.
3. Add the white beans, chickpeas, prepared broth, and roasted tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a boil, then turn off the heat and let cool. Store the finished soup in the refrigerator.
4. To reheat the soup: Place the soup over medium-high heat. Warm the bread in a preheated oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when the pasta is heated through. Serve the soup in shallow bowls with bread for dipping, sprinkled with cheese, and drizzled with olive oil.

5. Broth with Parmesan and herbs

   
   In a saucepan, combine the Parmesan rind, a bunch of herbs, onion, celery, carrot, lemon zest, bay leaf, chicken broth, and water and bring to a boil. Then reduce the heat. Simmer for at least 1 hour, then remove the rinds, herbs, and vegetables with a slotted spoon.

6. Baked tomatoes

   
   Preheat oven to 260°C.
   
   Place the tomatoes in a single layer on one or two baking sheets. Scatter the garlic between the tomatoes, drizzle with olive oil, and season with salt and pepper. Roast the tomatoes until their skins are cracked and beginning to char, about 30 minutes. Cool the tomatoes enough to handle, then peel them. Place them in a bowl.