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Winter Minestrone Recipe

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This recipe for Winter Minestrone, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann Bressler

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Olive Oil
1 Onion, Chopped
2 Carrots, Peeled and Chopped
2 Celery Stalks, Chopped
3 Oz Thinly Sliced Pancetta, Coarsely Chopped (Or bacon, if you cannot find pancetta)
2 Garlic Cloves, Minced
1 Lb. Swiss Chard, Stems Trimmed, Leaves Coarsely Chopped
1 Russet Potato, Peeled and Cubed
1 (14 1/2 Ounce) Can Diced Tomatoes in Juice
2 Fresh Rosemary Springs
1 (15 Ounce) Can Cannellini Beans, Drained and Rinsed
1 (14 Ounce) Cans Low-Sodium Beef Broth
2 Tablespoons Chopped Fresh Flat-Leaf Parsley
Salt and Pepper

Directions:
Directions:
Heat the oil in a large, heavy 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 mintues. Add the tomatoes with juice and the rosemary springs. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, in a food processor, combine 3/4 cup of the beans with 1/4 cup of the broth, and blend until almost smooth. Add the pureed bean mixture, remaining broth to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper to taste. Discard rosemary stems. Ladle and serve.

 

 

 

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