Just when we thought we could safely stow our winter jackets, Mother Nature threw one last wintery week our way. I can’t complain too much, we have had a very mild New York winter; however, I was not expecting temperatures in the 30s this late in April. So, the best thing I could do to cope with this windy weather was to make delicious, hearty, minestrone soup!
I love minestrone soup, and this recipe is an adaptation from Giada De Laurentiis of the Food Network. It is chock full of vegetables, making it a great way to fit in your daily dose of green while using up any veggies on hand. After eating a bowl of this soup, you will feel refreshed and renewed!
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 4 garlic cloves, minced
- 1 bunch Swiss chard, stems trimmed, leaves coarsely chopped
- 1 Irish potato, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 tablespoon rosemary
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 2 tablespoons chopped fresh Italian parsley leaves (optional)
Step 1: Saute onion, carrots, celery, pancetta, and garlic in large soup pot for about 10 minutes or until the onion is translucent. (Try and keep the chopped onion, carrots and celery about the same size to allow them took cook evenly).
Step 2: Add Swiss chard and potato; saute until leaves begin to wilt, about 2 minutes. Add tomatoes and rosemary; simmer 10 minutes.
Step 3: Add broth and simmer until potatoes are tender, about 15 minutes.
Step 4: Add beans and simmer until beans are heated through; about 5 minutes. Season with salt, pepper. Top with parsley and parmesan cheese. Enjoy!
This soup is fresh and satisfying. You will certainly get your daily dose of vegetables in each hearty bowl. Feel free to experiment with adding other vegetables you have in the fridge—try using spinach or kale instead of chard, and zucchini or yellow squash ripe from the garden.
Like this recipe? Checkout Butternut Squash Soup.