From Giada De Laurentiis
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2-3 slices bacon, cut in small pieces
2 garlic cloves, minced
1 lb Swiss chard, stems removed, leaves coarsely chopped
1 russet potato, peeled and cubed
1 14-1⁄2 oz can diced tomatos with juice
1 fresh rosemary sprig or 1/2 teaspoon dried
1 15-oz can cannellini or navy beans, drained, rinsed
2 14-oz cans beef broth
1 oz Parmesan cheese, grated (1/4 cup)
2 tablespoons chopped parsley
Salt and pepper to taste
- Heat a heavy soup pot over medium heat and add bacon and cook a few minutes, stirring to separate the pieces. Add the onion, carrots, celery, and garlic. Sauté until the onion is translucent, about 10 minutes.
- Add the chard and potato, sauté 2 more minutes. Add the tomato and rosemary. Simmer until the chard is wilted and the tomato breaks down, about 10 minutes.
- Meanwhile, blend or mash 3/4 cup of the beans w/ 1/4 cup of broth. Add the puree, remaining broth, and cheese to the vegetable mixture. Season with salt and pepper. Simmer until the potato is tender, stirring occasionally, about 15 minutes.
- Stir in the whole beans and parsley. Simmer until the beans are heated and the soup is thick, about 2 minutes. Discard rosemary sprig (the leaves will have fallen off the stem.) Ladle into bowls and serve with additional Parmesan if desired.