1 (15-ounce) can cannellini beans, drained, rinsed
28 oz beef broth
1 oz piece Parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
Salt & pepper
Instructions
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.
Originally Submitted
12/19/2010
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