Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Pancetta (Italian bacon) 1 ts Chopped fresh thyme leaves
- finely diced -=OR=-
1 md Onion; finely diced 1 ts -Dried thyme
1 sm Carrot; finely diced 6 lg Swiss chard leaves
2 Celery ribs; thinly sliced Salt and pepper; as desired
1 ts Finely minced garlic Grated Parmesan cheese
1 c Dried white beans - as desired
4 c Low-sodium chicken broth

PREHEAT OVEN TO 350F. Place pancetta in an oven-proof pot over medium
heat and cook, stirring occasionally, for 2 minutes. Add the onion,
carrot, celery and garlic and continue to cook, stirring
occasionally, another 7 minutes, or until vegetables soften. Add the
beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2
hours or until beans are soft. Meanwhile, remove center stem from the
chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly
chop the chard leaves. Add the chard to the bean mixture and replace
in the oven. If the soup is looking too thick, add some water. Cook
another 20 minutes. Remove the pot from the oven and add salt and
pepper as needed. Serve the soup piping hot and offer grated Parmesan
cheese on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Browse by categories