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Archive for April 9th, 2012

My dear friend Alicia sent me this recipe of a soup her father made for her when she was feeling sick to share with all of you.  He got the recipe from Giada De Laurentis.  I wish I had a image of the soup to add to the post but truth told I have been so busy of late and when  I made it  it was consumed to fast to get a picture.  I agree it is extremely delicious and a wonderful comfort food.

  • Recipe courtesy of Giada De Laurentiis.

  • prep time 15 minutes

  • yields 4-6 servings

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 carrots, peeled, chopped

  • 2 celery stalks, chopped

  • 3 ounces thinly sliced pancetta, coarsely chopped

  • 2 garlic cloves, minced

  • 1 pound swiss chard, stems trimmed, leaves coarsely chipped

  • 1 russet potato, peeled, cubed
  • 1 (14 1/2 ounce) can diced tomatoes

  • 1 fresh rosemary sprig

  • 1 (15 ounce) can cannellini beans, drained, rinsed

  • 2 (14 ounce) cans low sodium beef broth

  • 1 ounce piece parmesan cheese rind

  • 2 tablespoons chopped fresh Italian parsley leaves

  • salt and pepper

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, 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 3/4cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese 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 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off the stem.)

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