Winter Vegetable Minestrone

A tasty minestrone that is chock-full of healthy and budget-friendly veggies. In a pinch, use whatever vegetables and pasta you have available.

Prep Time: 10 minutes
Cook: 40 minutes
Total Time: 50 minutes
Yeilds: 4-6 servings

Ingredients 

Directions
2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 ounces thinly sliced pancetta, coarsely chopped

2 cloves garlic, crushed

1 pound Swiss chard, stems trimmed, leaves coarsely chopped

1 russet potato, peeled and cubed

Kosher salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes in juice

2 fresh rosemary sprigs

1 (15-ounce) can cannellini beans, drained and rinsed, divided

2 (14-ounce) cans low-sodium beef broth, divided

1 (1-ounce) Parmesan rind

1/4 cup chopped fresh flat-leaf parsley
  • In a large, heavy stockpot, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes.
​
  • Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes.
​
  • Stir in 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.
​
  • In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth.
​
  • Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture.
​
  • Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes.
​
  • Stir in the remaining beans and the parsley.
​
  • Simmer until the beans are heated through and the soup is thick, about 2 minutes.
​
  • Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste.
​​
  • Ladle the soup into bowls and serve.