Makes: 24 servings
Family size: Make 1/2 the recipe
4 tablespoons Olive Oil
4 medium Onions (chopped)
2 packages (16 oz) Baby Carrots (chopped)
2 packages Celery Hearts (chopped)
8 ounces Pancetta (thinly sliced - coarsely chopped)
8 cloves Garlic (minced)
2 bunches Swiss Chard (stems trimmed - leaves coarsely chopped)
8 Potatoes (pealed & cubed)
4 cans (14.5 oz ea) Red Gold® Petite Diced Tomatoes
6 sprigs Fresh Rosemary
4 cans (16 oz ea) Cannellini Beans (drained & rinsed)
8 cans (14 oz ea) Reduced Sodium Beef Broth
4 ounces Parmesan Cheese Rind
8 tablespoons Fresh Flat-leaf Parsley (chopped)
2 teaspoons Salt
2 teaspoons Black Pepper (ground)
Coat the bottom of a large soup kettle with the olive oil and heat. Add celery, carrot, onion, pancetta and garlic. Saute until the onion is translucent (about 10 minutes). Add Swiss chard, potato, salt and black pepper; saute for an 2 minutes. Add the tomatoes and rosemary sprigs. Simmer until the chard is wilted and the tomatoes break down (about 10 minutes). In a food processor, combine 3 cups of cannellini beans with 1 cup of beef broth and blend until smooth. Add the bean mixture, remaining broth, and Parmesan rind to the vegetable pot. Simmer until the potato pieces are tender (about 15 minutes). Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick (about 2 minutes). Discard the rosemary stems and add additional salt and black pepper to taste.
Any of your favorite beans.
Hot italian bread is perfect for dipping.
If you can't find Red Gold® or RedPack® brands, try the store brand. Chances are Red Gold makes their product and the quality typically far exceeds the national brands.