WINTER MINESTRONE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, 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, 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.

Notes

Categories: Soup  Soup 

Author Credit: Giada De Laurentiis

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