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Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery ribs, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 lb 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 parmesan cheese, rind
- 2 tablespoons chopped fresh Italian parsley
- salt and pepper
- 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.
I love this simple & delicious recipe. I have been making it for years. I buy 4 oz packages of pancetta from trader Joes & keep them in the freezer. The only addition I make is double the broth & add a can of DelMonte Italian flat green beans. Delish!
I'm a huge Giada fan and this recipe does not disappoint. I made this wonderful recipe for a family get-together and it got huge raves. I did change a few things, I omitted the pancetta, swiss chard, parsley and swapped the beef broth with veggie broth. I did stir in a few handfuls of baby spinach at the end. I loved this spin on minestrone and will definitely make it again. Thank you for posting, Queen!
This is a wonderful soup! Freezes well, if there's any left!!