Recipe courtesy of Giada De Laurentiis
Total:
50 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
10 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.

IDEAS YOU'LL LOVE

Winter Minestrone and Garlic Bruschetta

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Winter Squash Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Salisbury Steak with Brown Gravy

Recipe courtesy of Sandra Lee

Lemon Chicken

Recipe courtesy of Rachael Ray

Chicken Marsala

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking