Chef's Harvest High-protein Minestrone

Heat the 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 4 ounces of diced pancetta and cook until the fat has rendered and the edges are crisp, approximately 4-5 minutes.

Add the chopped onion, diced carrots, and diced celery to the pot with the pancetta. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Stir in the 4 minced garlic cloves, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 1 teaspoon of fresh thyme. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.

Pour in the 6 cups of chicken bone broth and the 28-ounce can of crushed tomatoes. Add the Parmesan rind. Increase heat to high to bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to meld the flavors.

Stir in the 15 ounces of kidney beans, 15 ounces of Great Northern beans, 1 1/2 cups of green beans, diced zucchini, and 3/4 cup of whole wheat pasta. Increase heat slightly to maintain a gentle simmer.

Cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.

Turn off the heat. Remove and discard the Parmesan rind. Stir in the 3 cups of fresh baby spinach and let it wilt in the residual heat (about 2 minutes). Season with salt and pepper to taste.

Ladle into bowls and top each serving with approximately 1 tablespoon of grated Parmesan cheese.