Friday, January 6, 2017


This soup is so hearty.  It is perfect for the winter and the snow days coming up.  It really warms you from the inside out.  Serve it with  some toasted parmesan bread (literally just sliced french bread, grated parm and oregano, toasted) on the side.  My kids loved sopping up the extra broth with their bread!
2 tbsp olive oil
1/2 lb pancetta, diced
1 medium yellow onion, diced
1 cup of carrots, diced
3/4 cup celery, diced
2 garlic cloves, minced
2 cans of diced tomatoes
2 sprigs of rosemary
8-9 cups beef broth, divided 1/2 cup set aside
2 cans cannellini beans, rinsed and drained AND divided 1/2 cup set aside
8 oz of short pasta, of choice, cooked
1 lb Swiss chard, stems removed, chopped
1/2 cup grated parmesan cheese
Salt & pepper, to taste

In large creuset pot, heat olive oil over medium heat.  Add pancetta.  Cook until crispy.  Remove pancetta with slotted spoon and set on a plate lined with paper towels to soak up the excess grease. Cook onions, carrots and celery until softened.  Add garlic.  Cook 1-2 minutes.  Stir in tomatoes, beans, rosemary and beef broth.  Cook for 15-20 minutes stirring occasionally over low heat. In a blender, puree the 1/2 cup of beans and 1/2 cup of beef broth set aside.  Add to soup.  Add cooked pasta, parmesan and Swiss chard to soup.  Cook until Swiss chard is wilted. Pull out and toss rosemary stems (leaves will have fallen out into soup).  Add pancetta, salt and pepper.  Stir until combined and flavors are mixed well.

Stay Warm!

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