Winter Minestrone

Ingredients:

• 2 tbsp. l. olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 90 g thin slices of pancetta, coarsely chopped
• 2 cloves garlic, crushed
• 450 g Swiss chard, stems trimmed, leaves coarsely chopped
• 1 Russet Burbank potato, peeled and diced
• 1 can (400 g) of canned tomatoes in their own juice, diced
• 2 sprigs of rosemary
• 1 can (425g) white beans, drained, rinsed and separated
• 2 cans (400g each) lightly salted beef broth, divided
• 1 parmesan rind (30 gr.)
• 1/4 cup chopped parsley

Preparation:

1. In a large, heavy saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the chard and potatoes. Season with salt and pepper and cook for 2 minutes. Add 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.
2. In a food processor or blender, combine 3/4 of the beans and 1/2 cup of broth. Puree until almost smooth. Add the bean puree, remaining broth, and Parmesan rind to the vegetable mixture. Cook, stirring, until the potato pieces are tender, about 15 minutes. Add the remaining beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Remove the rosemary sprigs (the leaves will fall off) and season with salt and pepper to taste. Ladle the soup into bowls and serve.