Recipe for Modern Minestrone with Borlotti Crostini 
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Yield:
6
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
1 lrg Spanish onion chopped 1/2" dice
1 x Celery rib with leaves sliced 1/4" pieces
1 lrg Carrot peeled, and
sliced 1/4" thick coins
2 lrg Russet potatoes peeled, and
chopped 1/2" dice
1 cup Butternut squash cut 1/2" dice
3 tbl Finely-chopped fresh rosemary
1 can Peeled tomatoes - (16 oz) crushed by hand,
with juice
1/2 cup Canned pinto beans drained, rinsed
1 lb Swiss chard Rinsed, and
cut 1/2" ribbons to yield 1 1/2 cups
1 sm Zucchini cut 1/2" thick coins
6 cup Water
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Finely-chopped flat-leaf parsley
1 cup Freshly-grated parmigiano plus
2 tbl Freshly-grated parmigiano
6 oz Extra-virgin olive oil
1 tbl Red wine vinegar
6 slc Italian bread - (1" thick) toasted
Instructions:
Instructions: In a heavy-bottom soup pot, saute onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and pepper.

To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve.

This recipe yields 6 main course servings.

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