Summer Minestron

Serves 10
(I doubled it and then divided the soup by three families)

1 bunch of Swiss chard, spinach, or other lovely green (I used a bit of all of them)
1 can of fire-roasted diced tomatoes, or four of your own fresh tomatoes
2 cans cannelloni beans, rinsed
Olive Oil
4 cloves garlic
2 medium carrots, diced or shredded
2 medium zucchini, diced
Salt
1/2 cup white wine
2 cups cabbage, savory or green ( I used green from the CSA)
1 can chickpeas, drained and rinsed
4 cups veggie stock (I used homemade)
3-4 inch rind of Parmesan
Shredded Parmesan

Cut stems from chard. Finely chop stems and thinly slice the leaves. Put one can of cannelloni beans in your food processor and add 1/2 cup water. Blend until smooth.

In a large pot, heat oil and garlic until it smells great. Add carrots, zucchini, and chard stems. Cook until tender, about 5 mins. Add salt. add wine and cabbage. Cook 2-3 more minutes and stir often.

Add the chard leaves, whole beans, tomatoes, bean puree, chickpeas, rind and broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes or until you cannot stand it any longer - the smell is wonderful. Top with cheese and dive it.