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3 tablespoons
olive oil
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3 medium (about 6 ounces)
carrots, peeled and diced
Peeler Selections Options
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2 stalks
celery, diced
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1 medium (about 8 ounces)
yellow onion, diced
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kosher salt
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3 large cloves
garlic, minced
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2 pounds
butternut squash, peeled, seeded and cut into 1/2" cubes
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One 28-ounce can
San Marzano tomatoes
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One 15-ounce can
cannellini beans
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8 cups
low sodium chicken or vegetable broth
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1 small head (about 8 cups)
Savoy cabbage, core removed and leaves thinly shredded
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1 bunch (about 6 cups)
Swiss chard, stems discarded and leaves coarsely chopped
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1
bay leaf
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One 2" piece
Parmigiano-Reggiano rind plus grated cheese for serving
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freshly ground black pepper
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Parmesan Crisps
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10 thin slices
baguette or a country loaf, such as batard
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1/2 cup
grated Parmigiano Reggiano
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extra virgin olive oil for serving
Extra Virgin Olive Oil Options
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