Thursday, September 01, 2005
Source: Giada at Food Network
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, and leaves coarsely chopped
1 russet potato -- peeled, cubed
1 14-ounce can canned diced tomatoes
1 fresh rosemary
1 15-ounce can cannellini beans -- drained, rinsed (I used two)
2 14-ounce cans beef broth
1 ounce Parmesan cheese rind piece
2 tablespoons fresh parsley -- chopped and blanched
Salt -- to taste
Freshly-ground black pepper -- to taste
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.
This recipe yields 4 to 6 servings.
"EVERYDAY ITALIAN with Giada De Laurentiis - (Show # EI-1B02) - from the TV FOOD NETWORK"
I talked about this recipe HERE.