Three Bean Minestrone

• 4 tablespoons extra virgin olive oil
• 1 large white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup cooked (or canned, drained & rinsed) white kidney, cannellini or Great Northern beans
• 1 cup cooked (or canned, drained & rinsed) pinto beans
• 8 cups Water
• Rind from a small piece of Parmigiano-Reggiano (optional)
• 1 cup Yukon Gold potatoes, diced
• 2 zucchini, diced
• 2 medium red tomatoes, diced
• 4 cups baby spinach
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 6 teaspoons extra virgin olive oil
• 6 tablespoons Parmigiano-Reggiano, freshly grated

1 In a large stock pot over low heat, combine the olive oil and onions. 2  Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes 3 Add celery, beans, water, and Parmigiano rind and cook for about 20 minutes. 4 Add diced potatoes and zucchini and cook for another 20 minutes. 5 Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes 6  Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer. 7  Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.