Minestrone With Swiss Chard
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Celery stalks||2 , diced|
|Thinly sliced prosciutto/Cooked ham||2 Ounce, cut into thin shreds|
|Beef broth||3 Quart|
|Carrots||2 Large, peeled and diced|
|Minced fresh rosemary/1 teaspoon dry rosemary||1 Tablespoon|
|White rice||2⁄3 Cup (10.67 tbs) (Medium Grain)|
|Swiss chard||1 Pound|
|Canned red kidney beans||45 Ounce, drained and rinsed (3 Cans, 15 Ounce Each)|
|Green beans||8 Ounce, cut into 1-inch lengths|
|Roma tomatoes||1 Pound, peeled, cored, seeded, and chopped|
|Zucchini||1 Pound, cut into 3/4-inch chunks|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat oil in an 8- to 10-quart pan over medium-high heat.
Add onion, garlic, celery, and prosciutto; cook, stirring often, until onion is limp (about 10 minutes).
Add broth, carrots, rosemary, and rice; bring to a boil over high heat.
Reduce heat, cover, and simmer for 10 minutes.
Meanwhile, trim and discard discolored stem ends from chard; then rinse chard, drain, and cut crosswise into 1/4-inch-wide strips.
With a fork, mash a third of the kidney beans.
Add mashed and whole kidney beans, green beans, tomatoes, and zucchini to broth mixture.
Cover; cook for 5 more minutes.
Stir in chard; continue to simmer, uncovered, until zucchini and rice are tender to bite (about 10 more minutes).
Ladle soup into bowls; offer cheese to add to taste.
If made ahead, let cool; then cover and refrigerate until next day.