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Chard, Bean, And Pancetta Soup

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  Swiss chard 3⁄4 Pound
  Pancetta/Bacon 6 Ounce, diced to make 3/4 cup
  Oven sauteed onions and garlic 1 Cup (16 tbs)
  Fat free chicken broth 2 Quart
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Tomato paste 3 Tablespoon
  Thyme leaves/Dried thyme 1 1⁄2 Teaspoon
  Canned cannellini beans 75 Ounce, drained, rinsed (White Variety, Five Cans, 15 Ounce Each)
  Salt To Taste
  Pepper To Taste

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.

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