Best Swiss Chard And White Bean Minestrone Recipes

WINTER MINESTRONE - GIADA DE LAURENTIIS

Steps:

• 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.

SWISS CHARD MINESTRONE WITH WHITE BEANS

Steps:

• Heat the olive oil in a large saucepan. Sauté onions and garlic briefly. Then add the celery, carrots and stalks of Swiss chard and sauté for 5 minutes over medium heat. Stir occasionally.
• Add the tomato paste and briefly fry as well.
• Deglaze with 400 ml of hot water.
• Add the chopped tomatoes, stir and then simmer for 30 minutes, stirring occasionally.
• Add the beans and the Swiss chard leaves and let simmer for another 10 minutes. Finally add the basil. Season with salt and pepper.
• Serve the minestrone with more herbs, sliced ​​"parmesan" and olive oil.

SWISS CHARD AND CHICKPEA MINESTRONE

Steps:

• Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
• Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

CLASSIC ITALIAN MINESTRONE (SOUPE PAYSANNE)

Steps:

• In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
• Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
• Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
• Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
• Season with salt and pepper, drizzle with olive oil, and serve.