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Name: White Bean, Chard and Pancetta Soup
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 lb Pancetta (Italian bacon); 1 ts Chopped fresh thyme leaves; 6 lg Swiss chard leaves; 2 Celery ribs; thinly sliced; Salt and pepper; as desired; 4 c Low-sodium chicken broth; 1 sm Carrot; finely diced; 1 ts -Dried thyme; 1 md Onion; finely diced; 1 ts Finely minced garlic; 1 c Dried white beans; Grated Parmesan cheese

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INGREDIENTS

1/4 lb Pancetta (Italian bacon)
1 ts Chopped fresh thyme leaves
6 lg Swiss chard leaves
2 Celery ribs; thinly sliced
Salt and pepper; as desired
4 c Low-sodium chicken broth
1 sm Carrot; finely diced
1 ts -Dried thyme
1 md Onion; finely diced
1 ts Finely minced garlic
1 c Dried white beans
Grated Parmesan cheese

Servings

INSTRUCTIONS

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.

NOTES

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White Bean, Chard and Pancetta Soup

1/4 lb Pancetta (Italian bacon) 
1 ts Chopped fresh thyme leaves 
6 lg Swiss chard leaves 
2  Celery ribs; thinly sliced 
  Salt and pepper; as desired 
4 c Low-sodium chicken broth 
1 sm Carrot; finely diced 
1 ts -Dried thyme 
1 md Onion; finely diced 
1 ts Finely minced garlic 
1 c Dried white beans 
  Grated Parmesan cheese

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium heat  and cook, stirring occasionally, for 2 minutes. Add the onion, carrot,  celery and garlic and continue to cook, stirring occasionally, another 7  minutes, or until vegetables soften. Add the beans, broth and thyme. Cover  tightly, place in oven. Bake for 1 1/2 hours or until beans are soft.  Meanwhile, remove center stem from the chard leaves. Slice into crosswise  slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the  bean mixture and replace in the oven. If the soup is looking too thick, add  some water. Cook another 20 minutes. Remove the pot from the oven and add  salt and pepper as needed. Serve the soup piping hot and offer grated  Parmesan cheese on the side.

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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 6 Servings

Calories: 64
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 473.8mg		16 %
Potassium 490.1mg		13 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 7.9g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 64

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