Minestrone Soup

The first time I made this soup was for Christmas.  This soup is perfect for a blistery wintery day to warm up with.  The parmesan cheese adds for a nice saltiness along with the chard adding a nice earthy element to the dish.  Pair this soupe with crusty charred French bread!

1-2 TB olive oil, for bottom of pan
1 onion, chopped
2 big carrots, peeled, chopped
2 celery stalks, chopped
6 slices turkey bacon, chopped
3 garlic cloves, minced
1 pound kale or swiss chard, stems trimmed, leaves torn
2 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained & rinsed
2 (14-ounce) cans low-sodium vegetable broth
Salt and pepper

Heat oil; add onion, carrot,  celery, garlic, turkey bacon; soften for 5 min
Add swiss chard & potato; cover and let wilt for 5-10 min
Add tomatoes & rosemary
Blend 3/4 cup of beans & 1/4 cup broth; add to pot
Add broth
Simmer pot till potatoes are tender; about 20 min
Add in whole beans; finally season
Serve with parmesan cheese
Minestrone Soup - The Kitchen Bistro
Minestrone Soup - The Kitchen Bistro
 Minestrone Soup - The Kitchen Bistro

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