White bean, chard and pancetta soup

Ingredients

Quantity		Ingredient
¼	pounds	Pancetta (Italian bacon) finely diced
1	medium	Onion; finely diced
1	small	Carrot; finely diced
2		Celery ribs; thinly sliced
1	teaspoon	Finely minced garlic
1	cup	Dried white beans
4	cups	Low-sodium chicken broth
1	teaspoon	Chopped fresh thyme leaves =OR=- Dried thyme
6	larges	Swiss chard leaves
		Salt and pepper; as desired
		Grated Parmesan cheese as desired

Directions

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 1½ hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices ¼-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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