Winter Minestrone - Giada De Laurentiis
photo by Joe M.
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 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
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.
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Reviews
-
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!
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Tweaks
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My house smells wonderful from this simmering soup. The best part is that the soup tastes just as divine as it smells. I omitted the celery (didn't have any on hand) and subbed spinach for the swiss chard. Everything combines so well to make a hearty and filling soup. It is absolutely worthy of repeating.