Ingredients:
- accompaniments: extra-virgin olive oil for drizzling ; cooked ditalini pasta tossed with oil (optional); grated parmigiano-reggiano
Directions:
- Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but dont let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
- Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.
- Cooks' notes: Soup, without pasta, can be made 2 days ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.64 Kcal (840 kJ) | ||
| Calories from fat | 144.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 25% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 505.23mg | 21% | |
| Potassium | 408.11mg | 9% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 37.1 Kcal (155 kJ) | ||
| Calories from fat | 26.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 25% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 5% | |
| Sodium | 93.42mg | 21% | |
| Potassium | 75.47mg | 9% | |
| Total Carbs | 1.88g | 3% | |
| Sugars | 0.77g | 17% | |
| Dietary Fiber | 0.56g | 12% | |
| Protein | 1.03g | 11% | |
| Vitamin C | 2.9mg | 27% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pureed Chickpea Soup - Passato Di Ceci
Extra virgin olive oil, Pancetta, cut into 1/2 inch dice and 13 more.. -
Ultimate Black Bean and Rice Soup
Onion, chopped finely, Celery ribs, diced, Carrots, diced and 17 more.. -
Tuscan Bean Soup (America's Test Kitchen)
Table salt and 15 more.. -
Italian Meatball Soup
Meatballs, Lean ground beef, Parmesan cheese, grated and 20 more.. -
Tomato Cream
Butter, Onions, chopped, Celery ribs, chopped and 9 more.. -
Corned Beef And Cabbage Recipe
Corned beef and cabbage recipe, Corned beef and cabbage and 10 more.. -
Chicken Pot Pie
Boneless skinless chicken breast halves and 19 more.. -
Slow Cooker Vegetarian Minestrone
Vegetable broth, Crushed tomatoes, Kidney beans, drained and 14 more.. -
Herbed Roast Chicken for Crock Pot (With Bonus Stock)
Whole chicken, Onion, chopped and 8 more.. -
Ol' Fashioned Stone Soup
Butter or 1 tbsp vegetable oil, Onion, chopped and 14 more.. -
Crock Pot Lentil and Ham Soup
Lentils, uncooked, Onion, chopped, Celery ribs, chopped and 10 more.. -
Creamy Tomato Soup
Olive oil, Chopped onion, Chopped celery, Chopped carrot and 10 more..
Also Try
-
-
Winter Minestrone (Giada De Laurentiis)
Olive oil, Onion, chopped, Carrots, peeled and chopped and 12 more.. -
Winter Minestrone Very Delicious and Hardy!
Olive oil, Mild italian sausage, Onion, finely chopped and 16 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
