Minestrone with Sauteed Croutons and Parmigiano Reggiano

Ingredients

• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 6 slices Italian bread, crusts removed and cut into 1/4-inch dice
• Salt
• 3 tablespoons olive oil
• 1 large red onion, chopped
• 2 large stalk celery, chopped
• 4 cloves garlic, chopped
• 2 large carrot, diced
• 1/4 pound pancetta, thinly sliced
• 1/2 head Savoy cabbage, finely sliced, blanched and drained
• 1/2 bunch Swiss chard, finely sliced
• 1 large waxy potato, cut into 1/2-inch cubes
• 4 cups water
• 2 cups chicken stock
• 3 medium tomatoes, seeded and diced
• 1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
• 3 cups cooked cannellini beans
• 1 cup spinach leaves, coarsely chopped
• Salt and pepper
• Grated Parmigiano-Reggiano cheese

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