MINESTRONE WITH SAUTEED CROUTONS Sauteed Croutons: 1/4 cup olive oil 2 cloves garlic, smashed 6 slices Italian bread, crusts removed and cut into 1/4-inch dice Salt Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels. Soup: 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 Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese. Yield: 8 servings