Chard, Bean, And Pancetta Soup Recipe
Ingredients
| Swiss chard | 3/4 pound | |
| Pancetta | 6 Ounce, diced | |
| 1 cup oven-sauteed onions and garlic | ||
| 2 quarts fat-skimmed chicken broth | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Tomato Paste | 3 Tablespoon | |
| Thyme leaves | 1 1/2 Teaspoon, dried | |
| Cannellini beans | 5 Can (10oz), drained, rinsed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Rinse and drain chard. Trim discolored ends from stems. Thinly slice stems and coarsely chop leaves.
2. In a 5- to 6-quart pan over medium-high heat, stir pancetta often until lightly browned, about 5 minutes.
3. Stir in chard, sauteed onions and garlic, broth, lemon juice, tomato paste, and thyme. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer until chard stems are tender-crisp to bite, 2 to 4 minutes; stir occasionally.
4. Stir in beans. Let cool to room temperature, about 1 1/2 hours.
5. Ladle 1/2 the soup into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze.
6. Thaw 1 bag. Empty soup into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 15 minutes. Season to taste with salt and pepper.
2. In a 5- to 6-quart pan over medium-high heat, stir pancetta often until lightly browned, about 5 minutes.
3. Stir in chard, sauteed onions and garlic, broth, lemon juice, tomato paste, and thyme. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer until chard stems are tender-crisp to bite, 2 to 4 minutes; stir occasionally.
4. Stir in beans. Let cool to room temperature, about 1 1/2 hours.
5. Ladle 1/2 the soup into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze.
6. Thaw 1 bag. Empty soup into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 15 minutes. Season to taste with salt and pepper.
Chef
