Winter Minestrone
From chefsharon 18 years ago
- 40 minutes to make
- Serves 6
This is Giada De Laurentiis' recipe and it is beautiful in the making. This is on my stove right now!! Try it you'll love it. ~Sharon
Ingredients
- 2 T olive oil shopping list
- 1 onion, chopped shopping list
- 2 carrots, peeled, chopped shopping list
- 2 celery stalks, chopped shopping list
- 3 ounces thinly sliced pancetta, coarsely chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 pound swiss chard, stems trimmed. leaves coarsely chopped shopping list
- 1 russet potato, peeled, cubed shopping list
- 1 (14.5 oz ) can diced tomatoes (or roast your own) shopping list
- 1 fresh rosemary sprig shopping list
- 1 (15 oz) can cannellini beans, drained, rinsed shopping list
- 2 (14 oz) cans low sodium beef broth shopping list
- 1 oz piece parmesan cheese rind shopping list
- 2 T chopped fresh Italian parsley leaves shopping list
- salt and pepper shopping list
How to make it
- 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. Ad 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 w/ 1/4 cup of the broth in a processor until amost smooth. Add the pureed bean mixture, remaining broth, and Parmesan chees rind to the veggie mix. Simmer unti 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 w/ salt and pepper to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off the stem).
- Ladle into bowls and serve!
The Rating
Reviewed by 6 people-
ChefSharon,
I made this for lunch today. Me and hubby are both home sick with bronchitis :( ... My husband gave it rave reviews and stated this was my best minestrone yet. I have played with various recipes over the years but he seems to have li...more
juliegirl
in Huntsville loved it
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I made this tonight. Giada did this on a re-run episode yesterday. I don't have rinds on hand like her. But I used lot's of grated romano. Soups and stews are always so comforting for me when I'm stressed.
helewes
in Newton loved it
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Mmmm, good!
dynie
in Marietta loved it
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