top of page

Winter Minestrone


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


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page