Winter Kitchen Notes: Northern Italian Minestrone with Polenta

olive oil
1 clove of garlic
2 ounces of prosciutto, finely chopped
sliced carrot
sliced celery
1/2 cup chopped onion
1 medium sized tomato
3 cups of beef broth
1/4 tsp thyme
1/4 cup of polenta
4 ounces of swiss chard
1 can (15 oz) of cannellini beans, rinsed and drained
grated parmesan cheese

heat oil in 2-3 quart pan or dutch oven over medium heat. Add garlic and stir until fragrant. Add prosciutto, carrot, celery, and onion; cook with occasional stir until the vegetables brown (7-10 minutes).
add tomato, broth, thyme, and polenta to pan. Bring to a boil, stirring, then reduce heat and simmer until polenta is soft (15 or so minutes)
trim and discard discolored ends of chard stems. Rinse and drain, stack leaves and cut in half length-wise, then cut crosswise into strips
about 5 minutes before soup is done, stir in chard and beans. Throw on parmesan just prior to serving.
Goes well with foccacia or other crusty bread.
Goes very well with January.