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The ultimate comforting soup for the cold season. Don't skip the parmesan rind - it gives the soup tons of flavor! giadzy.com

Winter Minestrone

Serves 4 to 6

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. 

Winter Minestrone

By: Giada De Laurentiis

The ultimate comforting soup for the cold season. Don’t skip the parmesan rind – it gives the soup tons of flavor!

Winter Minestrone

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
40 minutes
Inactive Time
Total Time
55 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Winter Minestrone

Photo Credit: Elizabeth Newman

The ultimate comforting soup for the cold season. Don’t skip the parmesan rind – it gives the soup tons of flavor!

Winter Minestrone

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
40 minutes
Inactive Time
Total Time
55 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Photo of lizzynewm

Article by Giada De Laurentiis

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