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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is Giada De Laurentiis' recipe and it is beautiful in the making. This is on my stove right now!! Try it you'll love it. ~Sharon Ingredients:
2 t 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 (14.5 oz ) can diced tomatoes (or roast your own) |
1 fresh rosemary sprig |
1 (15 oz) can cannellini beans, drained, rinsed |
2 (14 oz) cans low sodium beef broth |
1 oz piece parmesan cheese rind |
2 t chopped fresh italian parsley leaves |
salt and pepper |
Directions:
1. 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. Ad 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.
2. Meanwhile, blend 3/4 cup of the beans w/ 1/4 cup of the broth in a processor until amost smooth. Add the pureed bean mixture, remaining broth, and Parmesan chees rind to the veggie mix. Simmer unti 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 w/ salt and pepper to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off the stem).
3. Ladle into bowls and serve!
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