Photo: Winter Minestrone Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
Directions
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.
SERVINGS: 4 (MAIN); Calories: 375; Total Fat: 15 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total Carbohydrates: 43 grams; Sugar: 10 grams; Fiber: 10 grams; Cholesterol: 19 milligrams; Sodium: 1,391 milligrams
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By creativeire
on May 16, 2013
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My boyfriend had an Italian grandmother and he loves to reminisce about her wonderful cooking. Well, he cried when he ate this soup and said it tasted almost exactly like hers. Now THAT is a compliment! This recipe is a winner as-is, and you can play around with it, too.
I've made it at least 6 times, sometimes following the recipe, but usually adding 50% broth and tomatoes, plus short macaroni. (I parboil and add it to the soup 20 min before serving so the pasta doesn't get too mushy or soak up too much liquid. I simmer it longer, too, so I puree only 1/3 can of beans so the broth doesn't get too thick.
By anniemrg
on April 04, 2013
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Delicious! Followed Giada's recipe exactly as posted. May be one of the best minestrone soups I have ever had! And I made it thanks to Giada! Yes there is some chopping involved but well worth it! The parmesan rind adds awesome flavor too! Do not leave that out! Delizioso!!
By bettinap_12057044
San Diego, 43
on March 26, 2013
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The soup that keeps on pleasing....... Have prepared it more than once. Absolutely delicious! Thank you, Giada :
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