Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Winter Minestrone

Recipe courtesy of Giada De Laurentiis

Winter Minestrone and Garlic Bruschetta

Recipe courtesy of Ina Garten

Winter Panzanella

Recipe courtesy of Tyler Florence

Minestrone

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword