Minestrone with Rosemary-Garlic Oil

- 1 large yellow onion, peeled and cut into small dice
- 1 medium carrot, peeled and cut into small dice
- 3 medium stalks of celery, trimmed and cut into small dice
- 1 medium baking potato, peeled and cut into ½-inch cubes
- 1 medium zucchini, trimmed and diced
- 6 white mushrooms, washed, trimmed, and sliced
- 3 cups Swiss chard (ribs discarded), chopped
- One 28-ounce can of whole tomatoes, drained and chopped
- 8 cups chicken broth
- One 2- by 4-inch piece of Parmigiano-Reggiano cheese rind
- 1 tablespoon fresh rosemary
- 1 teaspoon minced garlic
- 1 tablespoon extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
Instructions:
I like to serve this soup on a cool autumn or winter day. It is hearty, rich, and delicious. The secret ingredient is a flavored olive oil I add just before serving, made with our Tuscan rosemary and garlic. The heat of the soup releases the perfumed oils of the rosemary and garlic for a last-minute touch of Mediterranean flavor, and the added oil gives the soup a richer taste.
- Bring the vegetables, tomatoes, chicken broth, and cheese rind to a boil in a large soup pot. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 1 hour until vegetables are tender. Remove and discard the cheese rind.
- Using a small food processor or a large knife, mince the rosemary. Remove the minced rosemary to a small bowl, and then stir in the garlic and olive oil.
- Stir the Rosemary-Garlic Oil into the soup. Add salt and pepper to taste. Ladle soup into bowls and serve immediately. Pass the grated cheese for sprinkling over the soup.