Minestrone with Sauteed Croutons and Parmigiano-Reggiano

Name: Minestrone with Sauteed Croutons and Parmigiano-Reggiano
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley); 710 milliliters cooked cannellini beans; 2 larges carrots, diced; 2 large stalks celery, chopped; 473 milliliters chicken stock; 2 cloves garlic, smashed; 4 cloves garlic, chopped; 6 slices Italian bread, crusts removed and cut into 1/4-inch dice; 59 milliliters olive oil; 3 Tbsps olive oil; 113 grams pancetta, thinly sliced; 8 servings Grated Parmigiano-Reggiano cheese; 1 large red onion, chopped; 8 servings Salt; 8 servings Salt and pepper; 1 heads Savoy cabbage, finely sliced, blanched and drained; 237 milliliters spinach leaves, washed and coarsely chopped; 1 bunches Swiss chard, washed and finely sliced; 3 mediums tomatoes, seeded and diced; 946 milliliters water; 1 large waxy potato, cut into 1/2-inch cubes

You can never have too many main course recipes, so give Minestrone with Sauteed Croutons and Parmigiano-Reggiano a try. This recipe makes 8 servings with 504 calories, 22g of protein, and 32g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. If you have bouquet garni, pancetta, garlic, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 55 minutes.