To accompany the sandwich, serve the ultimate Italian soup – Minestrone! It’s been a part of Italian culture throughout history and it’s easy enough to prepare that any true Italian deli is likely to have their own special version. Here is ours, which features a wealth of fresh vegetables and beans.
Ingredients
1 Tbsp. olive oil
1 large onion, chopped (3 cups)
1 cup baby carrots, sliced
3 cups chicken broth
1 cup white wine or water
1 can (15.5 oz) diced tomatoes
3 cloves garlic, thinly sliced
1 6-oz. bunch Swiss chard, stems and leaves coarsely chopped separately (about 4 cups leaves and 3/4 cup stems)
1 1/4 tsp. Italian seasoning
1/4 tsp. ground black pepper
1 (8 oz.) zucchini, quartered lengthwise and sliced (2 cups)
1/4 lb green beans trimmed and sliced 1" pieces (1 cup)
1 can (19 oz) cannellini beans, rinsed and drained
1 cup fresh basil leaves, chopped
1 cup shredded Il Villaggio Asiago d'Allevo Vecchio (about 3 oz.)
Instructions
Heat oil in 4-qt. saucepan or large stockpot over medium heat. Add onion and carrots; cook 6 minutes until onions are softened. Add broth, wine, tomatoes, garlic, Swiss chard stems, Italian seasoning and pepper. Bring to a simmer and cook 8 minutes.
Stir in zucchini, green beans and cannellini beans. Simmer 4 minutes. Stir in Swiss chard leaves and cook 4 minutes, or until vegetables are tender. (Can be made ahead up to this point). Right before serving, stir in basil. Ladle into bowls and top with grated Asiago.
Recipe by Il Villaggio Cheese at http://ilvillaggiocheese.domain-account.com/recipes/asiago-minestrone-soup/