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Vegetable Minestrone

By Sunset
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main-dish soups gluten free low fat nut free lunch italian


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1 bunch Swiss chard, rinsed thoroughly

4 medium tomatoes

2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained, divided

2 tablespoons olive oil

4 cloves garlic, minced

2 medium carrots, peeled and cut into 1/4-in. dice

2 medium zucchini, quartered lengthwise and cut into 1/4-in. pieces

1/2 teaspoon salt

1/2 cup dry white wine

2 cups shredded savoy or green cabbage

1 can (14 1/2 oz.) chickpeas (garbanzos), rinsed and drained

3- to 4-in. parmesan cheese rind

4 cups reduced-sodium chicken broth

About 1/2 cup freshly shredded parmesan

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