White Bean, Chard and Pancetta Soup

2 hours Prep: 20 minutes Cook: 2 hours

88 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	pound	pancetta	finely diced
1	medium	onion	finely diced
1	small	carrot	finely diced
2	each	celery stalks
1	teaspoon	garlic	finely minced
1	cup	white beans	dried
4	cups	chicken broth, low salt
1	teaspoon	thyme leaves	fresh, chopped or 1 teaspoon dried thyme
6	large	swiss chard leaves
1	x	salt and black pepper	to taste
1	x	parmesan, parmigiano-reggiano cheese, grated	grated, to taste

Directions

Preheat oven to 350 degrees F.

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.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 88 12% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 67mg	3%
Total Carbohydrate 14.0g	5%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 7.0g	14%

Vitamin A	29%		Vitamin C	4%
Calcium	5%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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