WINTER MINESTRONE - GIADA DE LAURENTIIS

WINTER MINESTRONE - GIADA DE LAURENTIIS image

Yield 4-6 bowls

Number Of Ingredients 15

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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.