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Name: Winter Minestrone
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, peeled chopped; 2 celery stalks chopped; 3 ounces thinly sliced pancetta coarsely chopped; 2 garlic cloves minced; 1 pound 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 piece Parmesan cheese rind; 2 tablespoons chopped fresh Italian parsley leaves; Salt and pepper

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INGREDIENTS

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled ; chopped
2 celery stalks ; chopped
3 ounces thinly sliced pancetta ; coarsely chopped
2 garlic cloves ; minced
1 pound 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 piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt ; and pepper

INSTRUCTIONS

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.

NOTES

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 40 min Level:
Easy Serves:
4 to 6 servings Ingredients

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Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled chopped
2 celery stalks chopped
3 ounces thinly sliced pancetta coarsely chopped
2 garlic cloves minced
1 pound 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 piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
 Salt and pepper

Ladle the soup into bowls and serve.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4 Servings

Calories: 84
Calories from Fat: 18 (21%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 257.6mg		9 %
Potassium 705.8mg		19 %
Total Carbohydrate 15g		4 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 12.1g
Protein 3.4g		5 %
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: 84

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