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WHITE BEAN CHARD & PANCETTA SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1/4 lb Pancetta (Italian bacon)
- finely diced
1 md Onion -- finely diced
1 sm Carrot -- finely diced
2 Celery ribs -- thinly sliced
1 t Finely minced garlic
1 c Dried white beans
4 c Low-sodium chicken broth
1 t Chopped fresh thyme leaves
-ÿÿ
1 t -Dried thyme
6 lg Swiss chard leaves
Salt and pepper -- as desired
Grated Parmesan cheese
- as desired
PREHEAT OVEN TO 350F. Place pancetta in an oven-proof
pot over medium heat and cook, stirring occasionally,
for 2 minutes. Add the onion, carrot, celery and
garlic and continue to cook, stirring occasionally,
another 7 minutes, or until vegetables soften. Add the
beans, broth and thyme. Cover tightly, place in oven.
Bake for 1 1/2 hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves.
Slice into crosswise slices 1/4-inch thick. Roughly
chop the chard leaves. Add the chard to the bean
mixture and replace in the oven. If the soup is
looking too thick, add some water. Cook another 20
minutes. Remove the pot from the oven and add salt and
pepper as needed. Serve the soup piping hot and offer
grated Parmesan cheese on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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