4 tablespoons virgin olive oil |
1 large spanish onion -- chopped 1/2 inch dice |
1 large celery rib with leaves -- sliced 1/4 inch pieces |
1 large carrot -- peeled, and sliced 1/4 inch thick coins |
2 large russet potatoes -- peeled, and chopped 1/2 inch dice |
1 cup butternut squash -- cut 1/2 inch dice |
3 tablespoons finely-chopped fresh rosemary |
1 can peeled tomatoes - -- (16 oz), crushed by hand, with juice |
2 1/2 cups canned pinto beans -- drained, rinsed |
1 pound swiss chard -- rinsed, and cut 1/2 inch ribbons to yield 1 1/2 cups |
1 small zucchini -- cut 1/2 inch thick coins |
6 cups water |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
1/2 cup finely-chopped flat-leaf parsley |
1 cup freshly-grated parmigiano -- plus |
2 tablespoons freshly-grated parmigiano |
6 ounces extra-virgin olive oil |
1 tablespoon red wine vinegar |
6 slices Italian bread - -- (1 inch thick), toasted |
2 tablespoons extra-virgin olive oil |
