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Winter Minestrone Soup with Pancetta

Cook 50 min ∙ Makes 6-8 servings ∙ Source reciperealities.net

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup onion, chopped

• 2 carrots, shaved and chopped

• 2 celery stalks, finely chopped

• 4 ounces thinly sliced Pancetta, coarsely chopped

• 2 cloves garlic, crushed

• 1 pound Swiss chard, stems trimmed, leaves coarsely chopped (I prefer red stemmed for the color)

• 2 cups gold potatoes, peeled and cubed

• Kosher salt and freshly ground black pepper

• 1 (14 1/2-ounce) can diced tomatoes in juice

• 2 fresh rosemary sprigs

• 2 (15-ounce) can white beans, drained and rinsed, divided

• 2 (14-ounce) cans low-sodium beef broth, divided

• 1 tablespoon hot sauce

• 1 (1-ounce) Parmesan rind

• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and pancetta. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard, garlic and potato. Saute for 2 minutes. Stir in the tomatoes. Add Rosemary sprigs and Beef Broth, RESERVING 1/2 CUP of broth. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft about 10 minutes.

In a food processor or blender, combine 1 can of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, 2nd can of beans and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Simmer until the beans are heated through and the soup is thick. (Note: The soup is ready after about 10 minutes of simmering but I prefer to let it simmer for a couple of hours to fully develop flavor). Discard the rosemary stems and season with salt and pepper, to taste. Ladle the soup into bowls and serve. Garnish with fresh parsley.

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