Green Minestrone ala Spaghetti Bender

When we go to the venerable Spaghetti Bender in Newport Beach, I rarely look at the menu... I am there for one primary reason... that beautiful tureen of Green Minestrone that comes with the meal.  Oh, how delicious that soup is, and how delightful the service.  There is something so homey and wonderful about the table presentation in a large enameled soup tureen, then when you lift the lid and the aroma of that marvelous soup reaches out and caresses your senses...ahhhhh.............  beautiful.. Here is my take on that earthy and wonderful concoction. 


Ingredients


3 tablespoons olive oil

1 onion, chopped

3 cloves minced garlic

3 ribs celery, chopped

1 1/2 teaspoons salt

1 quart canned low-sodium chicken broth or homemade stock

3 cups water

1/4 teaspoon fresh-ground black pepper

1/2 cup tubetti or other small macaroni

1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)

1/2 head cauliflower

1/2 pound zucchini, sliced into rounds

1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)

1 cup canned Garbanzo Beans

1 cup canned small Red Beans

1/3 cup grated Parmesan

Directions

In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic and celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the  broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and beans and simmer for 5 minutes longer.

Add the Swiss chard, cauliflower, zucchini  and bring the soup back to a simmer. Cook, stirring occasionally for about 10 minutes, then add the chard and spinach and simmer until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

Notes

Variations: You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.

Serve with a bright red wine such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with, and highlight the vegetables.