Winter Minestrone Courtesy of Giada De Laurentiis

Winter Minestrone with Multi-grain bread from Eugene City Bakery

I love soup and this minestrone will be going into my winter soup rotation.  It came together quickly, was as hearty as a stew, used seasonal vegetables, and as a bonus tasted even better the second day.  My only regret was that I gave some away and only had the above bowl left for my lunch... but that side of toasted Multi-grain bread more than made up for it.

(I did modify this recipe slightly- I used 4 carrots instead of 2, 4 medium yukon gold potatoes instead of 1 peeled russet, and I added a second can of cannellini beans- definitely use the low-sodium broth, I didn't and it was a bit salty)

Ingredients

• 2 tablespoons 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 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 to taste

Directions

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. 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.