Hearty And Healthy 3 Bean Minestrone

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8 cups Parmigiano and Herb-Fortified Stock, recipe follows

4 Roasted Tomatoes, chopped, recipe follows

2 tablespoons extra-virgin olive oil, plus some for drizzling

1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional

1 onion, chopped

2 to 3 ribs celery, finely chopped

2 carrots, peeled and finely chopped

4 cloves roasted garlic (from roasted tomato recipe), recipe follows

1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)

Salt and freshly ground black pepper

1 pound small potatoes, chopped or 1 cup small pasta

1 (15-ounce) can cannellini beans, drained

1 (15 to 15.5-ounce) can garbanzo beans, drained

5 ounces fresh, thin green beans, cut into thirds

1 small head escarole or small bundle chard, shredded

Lemon zest

Parmesan cheese, shredded, for topping

Hot, crusty bread for mopping

Parmigiano and Herb Fortified Stock

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up

Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied

1 onion, peeled and quartered

2 ribs celery, sliced on angle

2 carrots, sliced on angle

Peeled rind of 1 lemon

2 fresh bay leaves

4 cups chicken stock

12 cups (3 quarts) water

Roasted Tomatoes

24 ripe organic vine tomatoes or large plum tomatoes

Several cloves garlic, crushed

Extra-virgin olive oil, for liberal drizzling

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