Winter Minestrone Soup

Winter Minestrone Soup

This was submitted by Carol Even

INGREDIENTS

2 Tbsp	olive oil
1	onion, chopped
2	carrots, chopped
2	celery stalks, chopped
3 oz	pancetta, chopped (optional)
2	garlic cloves, minced
1 lb	Swiss chard, stems trimmed, leaves chopped
1	potato, peeled and cubed
1 can	(14 oz) diced tomatoes with juice
2	fresh rosemary sprigs
1 can	(14 oz) cannellini beans
2 cans	(14 oz cans) low sodium beef broth
2 Tbsp	fresh flat-leaf parsley
to taste	salt and pepper

STEPS

1.	Heat the oil in a heavy pot over medium heat. Add onion, carrots, celery, pancetta and garlic. Saute until the onion is translucent, about 10 minutes.
2.	Add the swiss chard and potato, saute for 2 minutes.
3.	Add the tomatoes with juice and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
4.	Meanwhile in a food processor combine 3/4 cup of beans with 1/4 cup of broth and blend until smooth. Add the pureed mixture to the soup.
5.	Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.
6.	Stir in the remaining beans and parsley. Simmer until the added beans are heated, about 2 minutes.
7.	Add salt and pepper to taste. Remover rosemary woody stems. The needles will have fallen off.