Whilst lounging at the Lake watching Food Network holiday specials, I was inspired by Giada. She was in Aspen for Christmas & made a delicious sounding minestrone. I realized I had never made minestrone, so I couldn't wait to try it. I adapted her recipe to my own vegetarian needs & tastes, but its pretty much the same. Its a northern Italian version, which is where my family is from, so I knew it would be delicious & hearty. Its an easy one pot meal that really warms you up!
Ingredients
- 2 tablespoons EVOO
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 pound swiss chard or baby spinach stems trimmed, leaves coarsely chopped
- 2 russet potatoes, peeled, cubed
- 1 (28 ounce) can diced fire roasted tomatoes
- 1 fresh rosemary sprig (2 if you like it strong)
- 2 (19-ounce) cans cannellini beans, drained, rinsed
- 1 (32 ounce) carton low-sodium beef broth or vegetarian broth
- 1 ounce piece Parmesan cheese rind or shredded Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- Garlic powder
- Salt and pepper
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor or blender until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese or rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 10 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Garnish with a sprinkling of Parmesan & serve with some warm crusty bread. Enjoy!
