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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Italian Soups 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 273
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 24.9mg
Sodium: 493.7mg
Potassium: 836.5mg
Carbohydrates: 26.3g
Fiber: 5.8g
Sugar: 1.6g
Protein: 22.3g


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