2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans vegetable broth
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots,
celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the
tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the
chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost
smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture.
Simmer, stirring occasionally, until the potato pieces are tender, 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. Discard the rosemary stems (the leaves will have fallen off) and season with salt
and pepper, to taste. Ladle the soup into bowls and serve.
Recipe courtesy Giada De Laurentiis
4 to 6 servings