Winter Minestrone

Name: Winter Minestrone
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams low-sodium beef broth; 425 grams cannellini beans, drained, rinsed; 411 grams diced tomatoes; 2 carrots, peeled, chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 2 Tbsps olive oil; 1 onion, chopped; 85 grams thinly sliced pancetta, coarsely chopped; 28 grams Parmesan cheese rind; 2 Tbsps chopped fresh Italian parsley leaves; 1 fresh rosemary sprig; 1 russet potato, peeled, cubed; 6 servings Salt and pepper; 454 grams Swiss chard, stems trimmed, leaves coarsely chopped

Winter Minestrone is a gluten free main course. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 12g of fat, and a total of 290 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for Winter. It is an affordable recipe for fans of Mediterranean food. This recipe from Foodnetwork requires garlic cloves, cannellini beans, salt and pepper, and parmesan cheese rind. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Watch how to make this recipe.

Heat the oil in a heavy large pot over medium heat.

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Cooking Oil

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Pot

Add the onion, carrots, celery, pancetta, and garlic.

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Pancetta

Carrot

Celery

Garlic

Onion

Saute until the onion is translucent, about 10 minutes.

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Onion

Add the Swiss chard and potato; saute for 2 minutes.

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Swiss Chard

Potato

Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

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Rosemary

Tomato

Swiss Chard

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth.

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Beans

Broth

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.)

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Parmesan

Salt And Pepper

Vegetable

Rosemary

Parsley

Potato

Beans

Broth

Soup

Ladle the soup into bowls and serve.

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Soup

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Bowl

Ladle

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Pot

Bowl

Ladle

Ingredients

Servings:

794grams

low-sodium beef broth 425grams

cannellini beans, drained, rinsed 411grams

diced tomatoes 2

carrots, peeled, chopped 2

celery stalks, chopped 2

garlic cloves, minced 2Tbsps

olive oil 1

onion, chopped 85grams

thinly sliced pancetta, coarsely chopped 28grams

Parmesan cheese rind 2Tbsps

chopped fresh Italian parsley leaves 1

fresh rosemary sprig 1

russet potato, peeled, cubed 6servings

Salt and pepper 454grams

Swiss chard, stems trimmed, leaves coarsely chopped

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Minestrone. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Moet & Chandon White Star () with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.