Winter Minestrone Recipe

Name: Winter Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 ounces thinly sliced pancetta, coarsely chopped; 2 cloves garlic, crushed; 1 pound Swiss chard, stems trimmed, leaves coarsely chopped; 1 russet potato, peeled and cubed; Kosher salt and freshly ground black pepper; 1 (14 1/2-ounce) can diced tomatoes in juice; 2 fresh rosemary sprigs; 1 (15-ounce) can cannellini beans, drained and rinsed, divided; 2 (14-ounce) cans low-sodium beef broth, divided; 1 (1-ounce) Parmesan rind; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley

1
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat.
2
Add the onion, carrots, celery, pancetta, and garlic.
3
Cook, stirring frequently, until the onion is translucent, about 10 minutes.
4
Add the Swiss chard and potato.
5
Season with salt and pepper and cook for 2 minutes.
6
Stir in the tomatoes and rosemary sprigs.
7
Bring the mixture to a boil.
8
Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
9
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth.
10
Blend until almost smooth.
11
Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture.
12
Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes.
13
Stir in the remaining beans and the parsley.
14
Simmer until the beans are heated through and the soup is thick, about 2 minutes.
15
Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste.
16
Ladle the soup into bowls and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 2 carrots, peeled and chopped, 2 celery stalks, chopped, and more.

Yes, Winter Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Minestrone

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