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Category: Soups
Prep Time: Cook Time: Total Time:
Saute in 2 tbsp olive oil:
2-oz pancetta, diced small
Stir in:
1 cup yellow onion, chopped
1 tbsp minced garlic
Add each separately and stir:
3 cups green cabbage, chopped
2 cups green beans, trimmed (and halved if they are too long)
1 cup celery, diced
1 cup carrots, sliced
1 cup zucchini, diced
1 cup Russet or Yukon Gold potatoes, peeled and diced
Stir in and simmer:
4 to 5 cups beef broth
1 (14 1/2-oz) can diced tomatoes
1/4 cup dry red wine
1 cup dry kidney, cannellini, pintos or any other medium-size bean
1/4-cup orzo
1 two-oz Parmesan rind
2 tbsp dried Italian herb blend
Add:
2 cups Swiss chard, red or green, chopped
Precook the beans. To precook: place one cup of rinsed beans in a small pot. Add water (to 2-inches above beans) and 1 tsp salt. Cover pot and bring to a boil. Turn off heat. Allow beans to sit 30 minutes before adding to the soup pot.
In a large pot, saute the pancetta over medium-high heat in 2 tbsp of olive oil until crisp. (Can use "regular" bacon -in which case should use only one tbsp of olive oil -or even diced prosciutto: pancetta is the best, though). This should take about 10 minutes. Then add the onion and garlic and cook for two minutes:
Add each vegetable separately, stirring and allowing each of the veggies to saute a bit before adding the next -I usually start with the carrots, then celery and go from there.
Once the vegetables begin steaming, continue cooking for about 10 minutes and then add the liquids (4 cups of broth, the diced tomatoes and their canned juices and the red wine). Stir well and then add the pre-cooked cranberry beans, orzo, Parmesan rind and Italian herb blend:
Simmer over medium heat for 1 to 1-1/2 hours, stirring occasionally until the vegetables and beans are the desired doneness. Add the extra cup of broth if necessary. Within minutes of serving, add the Swiss chard. Stir until wilted. The soup will have reduced quite a bit. Serve with a hot, crusty bread
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Category: Soups
Prep Time: Cook Time: Total Time:
Saute in 2 tbsp olive oil:
2-oz pancetta, diced small
Stir in:
1 cup yellow onion, chopped
1 tbsp minced garlic
Add each separately and stir:
3 cups green cabbage, chopped
2 cups green beans, trimmed (and halved if they are too long)
1 cup celery, diced
1 cup carrots, sliced
1 cup zucchini, diced
1 cup Russet or Yukon Gold potatoes, peeled and diced
Stir in and simmer:
4 to 5 cups beef broth
1 (14 1/2-oz) can diced tomatoes
1/4 cup dry red wine
1 cup dry kidney, cannellini, pintos or any other medium-size bean
1/4-cup orzo
1 two-oz Parmesan rind
2 tbsp dried Italian herb blend
Add:
2 cups Swiss chard, red or green, chopped
Precook the beans. To precook: place one cup of rinsed beans in a small pot. Add water (to 2-inches above beans) and 1 tsp salt. Cover pot and bring to a boil. Turn off heat. Allow beans to sit 30 minutes before adding to the soup pot.
In a large pot, saute the pancetta over medium-high heat in 2 tbsp of olive oil until crisp. (Can use "regular" bacon -in which case should use only one tbsp of olive oil -or even diced prosciutto: pancetta is the best, though). This should take about 10 minutes. Then add the onion and garlic and cook for two minutes:
Add each vegetable separately, stirring and allowing each of the veggies to saute a bit before adding the next -I usually start with the carrots, then celery and go from there.
Once the vegetables begin steaming, continue cooking for about 10 minutes and then add the liquids (4 cups of broth, the diced tomatoes and their canned juices and the red wine). Stir well and then add the pre-cooked cranberry beans, orzo, Parmesan rind and Italian herb blend:
Simmer over medium heat for 1 to 1-1/2 hours, stirring occasionally until the vegetables and beans are the desired doneness. Add the extra cup of broth if necessary. Within minutes of serving, add the Swiss chard. Stir until wilted. The soup will have reduced quite a bit. Serve with a hot, crusty bread
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.