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 Mediterranean recipe that serves 6. Watching your figure? This gluten free recipe has 293 calories, 14g of protein, and 12g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. It will be a hit at your Winter event. It works best as a main course, and is done in around 55 minutes. If you have carrots, parmesan cheese rind, canned tomatoes, and a few other ingredients on hand, you can make it. Winter Minestrone, Winter Minestrone, and Winter Minestrone are very similar to this recipe.

Instructions

Watch how to make this recipe.

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

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Cooking Oil

Equipment you will use

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