*  Exported from  MasterCook  *
 
                      WHITE BEAN CHARD & PANCETTA SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Pancetta (Italian bacon)
                         - finely diced
    1       md           Onion -- finely diced
    1       sm           Carrot -- finely diced
    2                    Celery ribs -- thinly sliced
    1       t            Finely minced garlic
    1       c            Dried white beans
    4       c            Low-sodium chicken broth
    1       t            Chopped fresh thyme leaves
                         -ÿÿ
    1       t            -Dried thyme
    6       lg           Swiss chard leaves
                         Salt and pepper -- as desired
                         Grated Parmesan cheese
                         - as desired
 
   PREHEAT OVEN TO 350F. Place pancetta in an oven-proof
   pot over medium heat and cook, stirring occasionally,
   for 2 minutes. Add the onion, carrot, celery and
   garlic and continue to cook, stirring occasionally,
   another 7 minutes, or until vegetables soften. Add the
   beans, broth and thyme. Cover tightly, place in oven.
   Bake for 1 1/2 hours or until beans are soft.
   Meanwhile, remove center stem from the chard leaves.
   Slice into crosswise slices 1/4-inch thick. Roughly
   chop the chard leaves. Add the chard to the bean
   mixture and replace in the oven. If the soup is
   looking too thick, add some water. Cook another 20
   minutes. Remove the pot from the oven and add salt and
   pepper as needed. Serve the soup piping hot and offer
   grated Parmesan cheese on the side.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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