Winter Minestrone

  in Recipes, Soups and Stews, Vegetarian

From Giada De Laurentiis
Serves 6

1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2-3 slices bacon, cut in small pieces
2 garlic cloves, minced
1 lb Swiss chard, stems removed, leaves coarsely chopped
1 russet potato, peeled and cubed
1 14-1⁄2 oz can diced tomatos with juice
1 fresh rosemary sprig or 1/2 teaspoon dried
1 15-oz can cannellini or navy beans, drained, rinsed
2 14-oz cans beef broth
1 oz Parmesan cheese, grated (1/4 cup)
2 tablespoons chopped parsley
Salt and pepper to taste

  1. Heat a heavy soup pot over medium heat and add bacon and cook a few minutes, stirring to separate the pieces. Add the onion, carrots, celery, and garlic. Sauté until the onion is translucent, about 10 minutes.
  2. Add the chard and potato, sauté 2 more minutes. Add the tomato and rosemary. Simmer until the chard is wilted and the tomato breaks down, about 10 minutes.
  3. Meanwhile, blend or mash 3/4 cup of the beans w/ 1/4 cup of broth. Add the puree, remaining broth, and cheese to the vegetable mixture. Season with salt and pepper. Simmer until the potato is tender, stirring occasionally, about 15 minutes.
  4. Stir in the whole beans and parsley. Simmer until the beans are heated and the soup is thick, about 2 minutes. Discard rosemary sprig (the leaves will have fallen off the stem.) Ladle into bowls and serve with additional Parmesan if desired.