Winter Minestrone

This is a very hearty soup sure to warm you up on a cold winter's day.

The Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, choppped
• 3 ounces thinly sliced pancetta, coarsely chopped
• 2 garlic cloves, minced
• 1 bag of spinach in salad section of grocery store, coarsely chopped
• 1 russet potato, peeled and cubed
• 1 (14.5 oz) can diced tomatoes
• 1 fresh rosemary sprig
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 (14 oz) cans low-sodium beef broth
• 1 oz piece Parmesean cheese rind
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and pepper

The Process

1. Heat the oil in a heavy large pot over medium heat.
2. Add onion, celery, pancetta, and garlic.
3. Saute until the onion is translucent, about 10 min.
4. Add the spinach and potato. Saute for 2 min.
5. Add the tomatoes and rosemary sprig.
6. Simmer until the spinach is wilted and the tomatoes break down, about 10 min.
7. Meanwhile, in a food processor, blend 3/4 cup of the beans with 1/4 cup of the beef broth until almost smooth.
8. Add the pureed bean mixture, remaining broth, and Parmesean cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally.
9. Stir in the whole beans and parsley.
10. Simmer until the beans are heated through and the soup is thick, about 2 min.
11. Season with salt and pepper.
12. Discard Parmesean rind nd the rosemary sprig (the leaves will have fallen off the stem)
13. Serve!

Recipe from FoodNetwork.com/ Modified by N. Conrad