Mid-Winter Minestrone
You won’t miss the pasta in this minestrone, which is more like a stew, with rich, deep flavors that cure whatever winter woes ail you. You could change up the greens, if you like, such as swapping out the chard and adding fresh spinach at the end of the cooking time.
Ingredients
- 2 Tbs. olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 oz. thinly sliced pancetta or lean bacon coarsely chopped
- 2 garlic cloves minced
- 1 lb. Swiss chard or Tuscan kale stems trimmed, leaves coarsely chopped
- 1 large russet potato peeled, cubed
- 1 14 1/2-oz. can diced tomatoes
- 3 fresh rosemary sprigs
- 1 15-oz. can cannellini beans, drained, rinsed
- 2 14-oz. cans low-sodium beef broth
- 2 Tbs. chopped fresh Italian parsley leaves
- Salt and pepper
Instructions
- In a large heavy pot, heat the oil over medium heat.
- Add the onion, carrots, celery, pancetta or bacon, and garlic and sauté until the onion is translucent, about 10 minutes.
- Add the Swiss chard and potato; sauté for 2 minutes.
- Add the tomatoes and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- While the soup is simmering, blend 1/2 cup of the beans with 1/4 cup of the broth in a blender or processor until almost smooth.
- Add the pureed bean mixture and remaining broth to the pot. 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, about 2 minutes.
- Season with salt and pepper, to taste. Discard rosemary sprigs. Ladle the soup into bowls and serve.
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