Hearty minestrone soup

Yield: 36 servings
18 tablespoons of Extra-virgin olive oil
1 cup finely chopped Prosciutto
1 cup finely chopped Pancetta
6 finely chopped cloves of garlic
Large Bouquet garni (Italian parsley, rosemary sprigs, thyme sprigs, bay leaves)
5 large red onions cut into large dice
5 Celery stalks, cut into large dice
7 Carrots peeled and cut ½ moon shape
5 Red peppers medium dice
5 Yellow peppers medium dice
2 bunches Red Swiss chard washed and finely diced
6 Yukon Gold potatoes medium dice
6 cups of Green beans diced in 1/3rd
4 cans of Cannelloni beans
4 cans of Borlotti (pinto) beans
6 Zucchini medium dice
24 cups of Homemade marinara
36 cups of hot chicken stock
Freshly ground black pepper to taste
Kosher salt to taste
Freshly grated Parmigiano-Reggiano crisps for each bowl (shredded and melted until crispy in a Teflon pan)
Freshly chopped basil for each bowl

In a heavy-bottomed soup pot, heat all of the extra virgin oil and garlic until hot. Add the onions, pancetta, prosciutto and bouquet garni stirring for 2 minutes. Lower the heat to medium, and add celery, carrots, red peppers, yellow peppers, potatoes, green beans. Allow to simmer over low heat until vegetables begin to soften, about 8-10 minutes. Add cannelloni and Borlotti beans. Add the homemade marinara. Cook for a few minutes to let all of the flavors blend together. Add all of the hot chicken stock and bring to a boil. Add the zucchini and Red Swiss chard. Bring back to a boil, then lower to a medium heat so that the soup is simmering for about 30-40 minutes longer. Stir soup occasionally. Add salt and pepper when the soup is finished to taste. Add more chicken stock if necessary. Remove bouquet of garni.