Best Giada Winter Minestrone Recipes

WINTER MINESTRONE - GIADA DE LAURENTIIS image

Yield 4-6 bowls

Number Of Ingredients 15

2 T. Olive Oil
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 oz. pancetta, thinly sliced & coursely chopped
2 garlic cloves, minced
1 lb. swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled & cubed
1 (14.5oz) can diced tomato
1 fresh rosemary sprig
1 (15oz) can cannellini beans, drained, rinsed
2 (14oz) can low sodium beef broth
1 oz. parmesan cheese, rind
2 T. fresh Italian parsley, chopped
salt and pepper

Steps:

1. Heat oil in heavy lg. pot over Med. Add onion, carrots, celery, pancetta, and garlic. Saute until onion is translucent, about 10 min. Add Swiss chard and potato; saute for 2 min. Add tomatoes and rosemary. Simmer until the chard is wilted and tomatoes break down, about 10 min. 2. Meanwhile, blend 3/4 c. beans with 1/4 c. broth in a processor until almost smooth. Add pureed bean mixture, remaining broth and cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 min. Stir in the whole beans and parsley, simmer until beans are heated through and the soup is thick, about 2 min. Season with S&P to taste. Discard Parmesan rind and rosemary sprig (leaves will have fallen off). 3. Ladle into bowwls and serve.

GIADA WINTER MINESTRONE image

Yield 4 bowls

Number Of Ingredients 16

Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Steps:

Directions Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.