Michaelis' Family Recipes

Winter Minestrone

By Giada De Laurentis Italian Breakfast 6 servings Red Meat

Ingredients

  • olive oil
    2 Tbsp
  • onion, chopped
    1 quantity
  • carrots, peeled and chopped
    2 quantity
  • celery stalks
    2 quantity
  • pancetta, thinly sliced
    3 oz
  • minced garlic cloves
    2 quantity
  • Swiss chard
    1 lb
  • russet potato
    1 quantity
  • diced tomatoes
    14 oz
  • rosemary sprig
    1 quantity
  • cannellini beans
    15 oz
  • low sodium beef broth
    28 oz
  • parmesean cheese rind
    1 oz
  • chopped parsley
    2 Tbsp
  • salt and pepper
    cups

Steps

  1. Trim stems from Swiss chard and coarsely chop
  2. Coarsely chop pancetta
  3. peel and cube potato
  4. Heat oil in a heavy large pot over medium heat. Add onion, carrots, celery, pancetta, and garlic., Saute until onion is translucent, about 10 min.
  5. Add the swiss chard and potato, saute for 2 minutes
  6. Add tomatoes and rosemary sprig. Simmer until the chard is wilted and tomatoes break down, about 10 min.
  7. Meanwhile, blend 3/4 cup of the bean with 1/4 cup of broth in a processor until almost smooth
  8. Add the pureed bean mixture, remaining broth, and cheese rind to the pot. Simmer until the potato pieces are tender, stirring occasionally (about 15 min.)
  9. Stir in the whole beans and parsley, simmer for 2 minutes
  10. Season with salt and pepper. Remove cheese rind and rosemary sprig

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