This minestrone soup is quick and easy to prepare! The recipe is from Giada de Laurentis
Total time: 55 mins
Prep: 15 mins
Cook: 40 mins
Yield: 4-6 servings
2 TB Olive Oil
1 onion chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 oz thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
1 14oz can diced tomatoes
1 fresh rosemary sprig
1 15ozcan cannellini beans
2 14oz cans low-sodium beef broth
1 oz piece Parmesan cheese rind
2 TB chopped Italian parsley leaves
salt and pepper
Store bought Pesto
Olive Oil for drizzling
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 tomato 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 the Parmesan cheese rind and the rosemary sprig.
serve with a dollop of pesto, and a drizzle of olive oil.
Note: I added 2 small chopped zucchini to the vegetables. Kale would also be a good substitute, for the Swiss chard.
I served it with a Wooden Valley Sangiovese and crusty sour dough bread.