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Minestrone With Swiss Chard

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Ingredients
  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)
Directions

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.
Set aside.
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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