1 pound swiss chard, stems trimmed and coarsely chopped
1 russet potato, peeled and cubed
kosher salt and fresh ground pepper
1 (14 1/2 oz) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15 oz) can cannellini beans, drained and rinsed
2 (14 oz) cans low sodium beef broth, divided
1 (1oz) parmesan rind
1/4 cup chopped fresh flat leaf parsley
Instructions
In a large heavy stockpot or dutch oven, heat the oil over
medium heat. Add the onion, carrots, celery, pancetta and garlic.
Cook, stirring frequently, until the onion is translucent, about 10
minutes. Add the swiss chard and potato. Season with salt and
pepper and cook for 2 minutes. Stir in the tomatoes and
rosemary sprigs. 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 3/4 of the beans with
1/2 cup of broth. Blend until almost smooth. Add the pureed
bean mixture, remaining broth, and parmesan rind to the
vegetable mixture. Simmer stirring occasionally, until the potato
pieces are tender, about 15 minutes. Stir in the remaining beans
and the parsley. Simmer until the beans are heated through and
the soup is thick, about 2 minutes. Discard the rosemary stems
and season with salt and pepper, to taste. Ladle the soup into
bowls and serve.
Originally Submitted
3/9/2011
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