Winter Minestrone

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4-6

Everyone's probably heard of Italian minestrone soup. It's light, very healthy, and filled with a multitude of vegetables. But few know that this soup has an equally delicious and healthy winter version. Unlike traditional minestrone, this winter version is richer and more filling. Bean purée gives it a delicious thickness, and pancetta sautéed with vegetables adds a warm, deep flavor that will warm you up in the winter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
90 g thin slices of pancetta, coarsely chopped
2 cloves garlic, crushed
450 g Swiss chard, stems trimmed, leaves coarsely chopped
1 Russet Burbank potato, peeled and diced
1 can (400 g) of canned tomatoes in their own juice, diced
2 sprigs of rosemary
1 can (425g) white beans, drained, rinsed and separated
2 cans (400g each) lightly salted beef broth, divided
1 parmesan rind (30 gr.)
1/4 cup chopped parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, carrot, celery, pancetta, garlic, chard, potato, tomatoes, rosemary, white beans, bouillon, Parmesan cheese, parsley

Cooking the dish according to the recipe:

In a large, heavy saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the chard and potatoes. Season with salt and pepper and cook for 2 minutes. Add the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans and 1/2 cup of broth. Puree until almost smooth. Add the bean puree, remaining broth, and Parmesan rind to the vegetable mixture. Cook, stirring, until the potato pieces are tender, about 15 minutes. Add the remaining beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Remove the rosemary sprigs (the leaves will fall off) and season with salt and pepper to taste. Ladle the soup into bowls and serve.

Categories:

recipe / Winter dishes / Soups / Thick soups and stews / Vegetable soups / European cuisine / Italian cuisine / Giada De Laurentiis

Similar recipes