Minestra d'Ville with Fried Piment Croutons – Boonville Barn Collective

Ingredients

• 2 Tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped celery
• 1 cup chopped carrots
• 1/4 cup chopped fresh parsley
• 1 1/2 cups peeled and cubed winter squash or potatoes
• 1 24.5oz bottle tomato passata or 1 28oz can crushed whole plum tomatoes
• 1 tsp Piment d'Ville
• 1/2 tsp dried oregano
• 4 cups broth, stock, or water
• 1 bunch/head of escarole, swiss chard, or kale - stemmed and chopped
• 2 cups cooked Sorana or Zolfini beans or 1 16-oz can white beans, drained
• grated Parmesan cheese for serving
• 3 Tbsp olive oil
• 2 cloves garlic, crushed
• 6 cups crusty or day old bread cut into cubes
• 2 Tbsp butter
• 2 tsp Piment d'Ville
• Salt