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Categories:Viewed: 67 - Published at: 5 years ago
Ingredients
- 1/4 pound pancetta diced
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 2-6 celery stalks, thinly sliced
- 1 teaspoons finely minced garlic
- 1 cup dried white beans
- 4 cups chicken broth
- 1 teaspoons chopped fresh thyme
- 6 large chard or kale leaves
- Salt and Pepper
- Grated Parmesan
Method
- 1. Cook pancetta over medium heat for 2 minutes. Stir.
- 2. Add onion, carrot, celery and garlic and stir occasionally until tender.
- 3. Add beans, broth and thyme and cover tightly. Bake at 350 for 1 to 1 1/2 hours until beans are tender.
- 4. If soup is too thick, add some water and continue to bake until beans are tender.
- 5. Chop leaves of greens, appropriate to type, add and let steam with soup.
- 6. Season before serving and top with grated Parmesan.
