Winter Minestrone

We had this last night for dinner. It was delicious. I think I may make a big batch soon to freeze!

Winter Minestrone

 

2 T. olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 oz. thinly slice pancetta, coarsely chopped

2 cloves garlic, crushed

1 lb. swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

S & P

14 ½ oz. can diced tomatoes in juice

2 fresh rosemary sprigs

15 oz. can cannellini beans, drained and rinsed, divided

4 c. low sodium beef broth, divided

1 oz. parmesan rind

¼ c. chopped parsley

 

In a large, heavy pot, heat the oil over medium heat.  Add the onion, carrots, celery, pancetta and garlic.  Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the swiss chard and potato.  Season with salt and pepper and cook for 2 minutes.  Stir in the tomatoes and rosemary sprigs.  Bring the mixture to a boil. Reduce the heat to simmer until the chard is wilted and tomatoes are very soft, about 10 minutes.

 

In a food processor or blender, combine ¾ of the beans with ½ c. of broth.  Blen until almost smooth.  Add the puree mixture, remaining broth, and parmesan rind to the vegetable mixture.  Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes.  Stir in the remaining beans and the parsley.  Simmer until the beans are heated through and the soup is thick, about 2 minutes.  Discard the rosemary stems and season with salt and pepper as needed. 

 

Serves 4-6

Courtesy of Giada De Laurentiis