Tuesday, January 10, 2012

Minestrone Soup With Parmigiano-Reggiano

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, chopped
  • 2 large carrots, diced
  • 1/4 pound thinly sliced pancetta, cut into thin strips
  • 1/2 head Savoy cabbage, finely sliced, blanched and drained
  • 1/2 bunch Swiss chard, finely sliced
  • 1 large waxy potato, cut into 1/2-inch cubes
  • 4 cups low-sodium chicken stock
  • 3 medium tomatoes, seeded and diced
  • 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
  • 3 cups cannellini beans (canned or cooked dried beans)
  • 1 cup spinach, coarsely chopped
  • Kosher salt and freshly ground pepper
  • Grated Parmigiano-Reggiano cheese, for topping


Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Per serving: Calories 275; Fat 13 g (Saturated 3 g); Cholesterol 21 mg; Sodium 263 mg; Carbohydrate 28 g; Fiber 7 g; Protein 12 g

*This recipe by:  http://www.foodnetwork.com/recipes/bobby-flay/minestrone-with-parmigiano-reggiano-recipe/index.html

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