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Serving Size: 10-12 cups

2 tablespoons olive oil
2 cups button mushrooms, trimmed and sliced
2 cups shitake mushrooms, trimmed and sliced
2 Portobello mushrooms, trimmed and sliced
1 cup chopped slab bacon (optional)
1 ham hock (optional)
1 Spanish onion, chopped
1/2 head fennel, diced
2 garlic cloves, thinly sliced
1 carrot, peeled and diced
1 celery stalk, diced
1/4 head Savoy cabbage, cored and chopped
1-1/2 cups chopped canned tomatoes, drained
8 cups Chicken Broth or canned low-sodium chicken broth
1 1/2 teaspoons chopped fresh rosemary leaves
Shaved Parmesan cheese, for garnish
Fresh chopped basil leaves, for garnish
Almond Pesto (optional), for garnish

1. Place a large skillet over high heat and, when it is hot, add 1 tablespoon oil. Add 2 cups mushrooms and cook until they are well seared, about 4 minutes. Repeat, adding about 2 cups at a time, until all the mushrooms are cooked. Set aside.
   
   
2. Place a large stockpot over medium-high heat and, when it is hot, add the remaining 1 tablespoon oil. Add the bacon and cook until it is just crisp, about 3 to 5 minutes. Add the ham hock, onion, fennel, garlic, carrot, celery; and cabbage, stirring well after each addition, and cook until wilted, about 5 minutes. Add the reserved mushrooms, tomatoes, chicken broth, and rosemary and cook for 1-1/2 hours.
   
   
3. Transfer 6 cups of the soup to the blender or a food processor fitted with a steel blade and process until smooth. Return the puree to the stockpot and cook for 30 minutes.
   
   
4. Cover and refrigerate up to 2 days, or serve immediately by placing a big hunk of Tuscan bread in a shallow bowl and pouring the minestrone over it. Garnish with Parmesan cheese, chopped basil, and, if desired, Almond Pesto.