minestrone

By MauiDreaming

from the food network, a hearty soup

Ingredients

• 2 Tbsp. olive oil
• 1 onion chopped
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 oz. thinly sliced pancetta, coarsely chopped
• 2 garlic cloves, minced
• 1 lb. swiss chard, stems trimmed, leaves chopped
• 1 russet potato, peeled, cubed
• 1 (14 oz.) can diced tomatoes
• 1 fresh rosemary sprig
• 1 (15 oz.) can cannellini beans, drained, rinsed
• 2 (14 oz.) cans low sodium beef broth
• 1 oz. piece parmesan cheese rind
• 2 Tbsp. chopped fresh italian parsley leaves
• salt and pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

heat the oil in 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 another 2 minutes. add the tomatoes and rosemary. 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 blender until nearly smooth. add the pureed bean mixture, remaining broth, and cheese rind to the vegetable mixture. simmer until the potato pieces are tender, and the soup is thick, about 2 minutes. season with salt and pepper. discard the cheese rind and rosemary sprig (the leaves will have fallen off).
serve with rolls.