Cannellini Minestrone with Chard

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Cannellini Minestrone with Chard

This Cannellini Minestrone recipe is a complete meal. In addition to bacon and carrots, it has plenty of chard. Perfect for when the temperature drops.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Soups

Diet: Gluten Free

Keyword: Cannellini minestrone with chards recipe

Servings:

Calories: 239kcal

Ingredients

12 ounce package Cannellini beans
8 cups water
4 slices bacon finely chopped
1 tablespoon olive oil
1 cup onion finely chopped
2 cloves garlic minced
2 cups celery diced
2 cups carrots diced
2 cups tomatoes pealed, seeded and diced
1 bunch fresh thyme sprigs
Coarse sea salt
Freshly ground black pepper
4 cups chard leaves cut into pieces

Instructions

In a large pot over medium-high heat, cook the beans with the water, uncovered.
Once it comes to a boil, boil for 10 minutes and then lower the heat to medium-low and cook, covered, for about 45 minutes, until the beans are tender but not falling apart.
Meanwhile, in a frying pan over medium heat, sauté the bacon for about 3-4 minutes. With a spoon, remove and discard half of the fat.
Add the olive oil to the pan with the bacon and sauté the onions, garlic, celery, and carrots for about 8-10 more minutes.
Add the tomato and cook for about 5 more minutes.
Meanwhile, with a cup or ladle, remove about 1 ½ – 2 cups of beans with some of the broth in which they were cooked and blend until a dense and homogeneous mixture is formed.
Add the bean mixture to the pot with the soup.
Put the beans to cook again over medium heat and add the sofrito and thyme. Cook covered for 5 minutes.
Season with salt and pepper.
Add the chard and cook uncovered for 5 more minutes.
Remove the thyme sprigs. Correct the salt.

Notes

Like all grains, this soup tastes better the next day.
So that the chard arrives green and bright at the table, add it 5 minutes before serving.

Nutrition