Snow days are best for making soup and having a glass of your choice earlier than usual. And playing D’Angelo all day.
So when the weather predictors called for 2 feet of snow here in NY last week myself and the rest of NY got over to the grocery store and stocked up on supplies and sustenance. For me that included soup supplies, Tate’s cookies and some wintery IPA’s. Fast forward to the next day and a whopping 6 inches had fallen.
But better safe than sorry. And better to have a big pot of soup at your disposal than torture a delivery guy. Riding a bike in the snow seems awful.
Adapted From Giada
2 TB olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 ½ C green beans, ends snapped and chopped
1 zucchini, halved and chopped
3 ounces pancetta, chopped
1 sprig of fresh thyme
2 garlic cloves, minced
8 leaves Swiss chard, chopped
1 russet potato, peeled and cubed
1 14.5-ounce can diced tomatoes
1 15 ounce can cannellini beans, drained and rinsed
2 14-ounce cans of beef broth
1 Parmesan cheese rind
salt and pepper
Heat olive oil in a large, heavy bottomed pot on medium heat. Add onions, carrots, celery, pancetta, and garlic. Sauté until onions are translucent, about 10 minutes.
Add Swiss chard, potato, green beans, and zucchini. Sauté 2 minutes.
Add tomatoes and thyme.
Simmer until chard is wilted and tomatoes have broken down. About 10 minutes.
Blend ¾ C beans and ¼ C beef broth in a food processor until almost smooth. (If you don’t have a food processor grab a fork and do some mashing. You won’t get the exact consistency but it will be close enough to thicken your soup.)
Add bean puree, remaining broth and Parmesan rind to soup.
Simmer until potatoes are tender, about 15 minutes.
Stir in remaining whole beans and continue to simmer for 45 minutes to an hour until all the veggies have become tender. Salt and pepper to taste and serve.