Minestrone di Verdure, (With Greens)

Adriana's Minestrone di Verdure is a Veronese variation on a classic Italian theme, and is extraordinarily creamy, thanks to a healthy number of potatoes. Adriana says you can use short pasta such as ditalini in the dish, but that she prefers croutons instead, which provide a pleasant texture contrast. To serve 15 (or fewer in fewer meals than you might think; expect people to ask for seconds):
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hoursYield: 15 servings Adriana's Minestrone
Ingredients:
•3 carrots, peeled and chopped

•15 medium-sized potatoes, peeled and chopped

•The leafy fronds from three celery stalks, chopped

•A small bunch parsley

•A handful of dried beans (3/4 cup to a cup)

•A handful of lentils (same volume)

•2 medium onions, chopped

•2 cloves garlic

•2 leeks, white part only, chopped

•1/2 of a bulb of fennel

•3 leaves fresh spinach

•3 leaves fresh beet greens

•A chunk of squash, peeled

•The rinds from a wedge of Parmigiano or Grana Padana, if you have them

•A 6-ounce (150 g) slice of cooked ham

•A 6-ounce (150 g) slice of speck (smoked prosciutto, which is typical of Northeastern Italy)

•Salt & Pepper to taste

•Croutons

•Extra Virgin Olive oil

•Freshly grated Parmigiano
Preparation:
Set the beans to simmer in a pot of lightly salted water until they are tender.

Combine all the remaining ingredients except the croutons, and simmer them in a pot with abundant water for 3-4 hours. Blend the soup, so as to make it creamy. Add the beans, and if the soup is too thick some of the bean broth (taste it to make sure it's not overly salty first). Check seasoning, heat the soup to a boil, and serve it with croutons, grated cheese, and extra virgin olive oil for those who want it.