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Winter Minestrone

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main-dish soups low carb nut free lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/3 pound sliced pancetta, chopped

3 medium red onions, chopped

4 celery ribs, chopped

2 medium carrots, chopped

1/3 cup extra-virgin olive oil

1 bunch Swiss chard

6 garlic cloves, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes in juice

3 quart hot water

5 cups coarsely chopped cored Savoy cabbage (6 ounces)

5 cups coarsely chopped escarole (1/2 pound)

1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)

1 (19-ounce) can cannellini beans, rinsed and drained

Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

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