White Bean Chard & Pancetta Soup Recipe
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White Bean Chard & Pancetta Soup
1/4 lb Pancetta (Italian bacon)
- finely diced
1 medium Onion, finely diced
1 small Carrot, finely diced
2 Celery ribs, thinly sliced
1 tsp Finely minced garlic
1 cup Dried white beans
4 cup Low-sodium chicken broth
1 tsp Chopped fresh thyme leaves
-=OR=-
1 tsp -Dried thyme
6 large 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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