White bean, chard and pancetta soup
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White bean, chard and pancetta soup
  Soups    Beans  
Last updated 6/12/2012 1:01:06 AM. Recipe ID 24401. Report a problem with this recipe.
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      Title: White bean, chard and pancetta soup
 Categories: Soups
      Yield: 6 servings
 
    1/4 lb Pancetta (Italian bacon)
           - finely diced
      1 md Onion; finely diced
      1 sm Carrot; finely diced
      2    Celery ribs; thinly sliced
      1 ts Finely minced garlic
      1 c  Dried white beans
      4 c  Low-sodium chicken broth
      1 ts Chopped fresh thyme leaves
           -=OR=-
      1 ts -Dried thyme
      6 lg Swiss chard leaves
           Salt and pepper; as desired
           Grated Parmesan cheese
           - as desired
 
  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
 




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Recipe ID 24401 (Apr 03, 2005)

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