Saturday, January 15, 2011

Hearty Minestrone Soup

This hearty soup is my favorite to make in the winter.  It is healthy, full of vegetables and full of fiber yet has tons of flavor!

Hearty Minestrone Soup

  • 2 TBSP olive oil
  • 3 ounces pancetta, finely diced (italian non-smoked bacon)
  • 3 cloves fresh garlic, minced
  • 3 stalks of celery, finely diced
  • 4 carrot sticks, peeled and finely diced
  • 1 medium onion, finely diced
  • 1 pound swiss chard (red or green, just leaves) coarsely chopped
  • 2 Idaho potatoes, peeled and diced
  • kosher salt and freshly ground black pepper
  • 1 28oz can crushed tomatoes
  • 2 stems fresh thyme, finely minced
  • 2 stems fresh rosemary, finely minced
  • 1 15 oz can canellini beans (white kidney beans)
  • 1 32 oz box broth (beef, chicken or vegetable - whatever you like!)
  • 1/2 oz block fresh parmesan cheese
  • 1/4 C fresh italian flat leaf parsley (chopped)

In a large, heavy stock pot, heat the olive oil over medium heat.  Add the pancetta and saute until brown, about 4 minutes.  Add onion, celery, carrots and garlic.  Stir very frequently for about 10 minutes until soft and the onions are translucent.  Add the potato and swiss chard.  Season with about a teaspoon each of Kosher salt and freshly ground black pepper.  Cook for about 3 minutes.  Stir in the fresh rosemary and thyme and the can of crushed tomatoes.  Bring to a boil.  Reduce heat and simmer for about 10 minutes.  Add the can of beans and 1/4 cup of freshly grated parmesan cheese.  Simmer for about 20 minutes.  Add the fresh parsley.  Stir and season with more salt and pepper to taste.  Ladel the soup into bowls and serve with curls of parmesan cheese.

This is a gluten free recipe but you may want to make it a little more hearty by adding orzo pasta, ditalini pasta or my favorite tortellini!


Sasha Holloway said...

Gosh this looks so good. Man I am going to have to try this for my own family. Thanks for sharing sweets.

dawn said...

This looks so yummy! Definately going to try this one!