Minestrone

Ingredients

1 large onion - chopped
4 carrots - chopped
3 celery stalks - chopped
3-4 garlic cloves - chopped
3 tbsp olive oil
1 bunch Red Chard including stems - chopped fine
2 tbsp tomato paste
¼ cup wine
2 15oz cans diced tomatoes
1 15 oz can cannellini beans
1 15 oz can kidney beans
8 cups chicken stock
1 parmesan rind
1 cup ditalini, plus a little extra 
¼ cup chopped parsley 

Instructions

Heat olive oil in large dutch oven on medium heat.
Add onion and saute for 5 minutes adding a pinch of salt.
Add carrot and celery and saute for 10 minutes and add another pinch of salt.
Add garlic and saute for 3 more minutes.
Add tomato paste and stir for a few minutes until everything starts to brown.
Add wine, stir well and let some cook off.
Add diced tomatoes and cook for a few minutes, pinch of salt.
Add stock, beans, chard, parm rind and bring to boil.
Reduce heat to low and let simmer for 30 minutes.
Meanwhile, boil ditalini, drain and add to soup when it’s done simmering.
Chop parsley and add to soup when cooled.
Remove parm rind. Serve.
Add some extra parm to servings if you want. 

Feel free to improvise with vegetables like green beans, peas, zucchini.

Time: 2 hours
Servings: 8-10
Author: Tyler