The lazy chefs



A one pot meal that has 3 types of greens, tons of tomatoes, carrots, white beans and...bacon? Sign me up.

I love soup. It's such a versatile and forgiving dish; my mother has been known to throw apples, cucumbers, and various back-of-the-fridge foodstuffs into hers. These days I am particularly fond of broth-y soups with lots of sustenance and depth without being too heavy, perfect for the cold, post-holiday-eating winter months.






 Soups are also a great way to save a bit of money, which is something M and I have been trying to do in anticipation of our trip to Vietnam. We came across this gem in a great little cookbook from the editors of Gourmet, a selection of 'weekday gourmet' recipes that are fast and fresh. It played double duty this week, fulfilling our craving for something wholesome and fresh while yielding enough to last a few days plus a couple of servings stored in the freezer. 



It is savory without being rich, flavorful and complex without being laden with spices, with the clean tanginess of a tomato-based broth. We adhered to the recipe and added 1/3 lb of pancetta but agreed that a little bit more (up to a pound, even) would be great. Served piping hot with some wild rice and a sprinkling of red chili flakes, some may even say that it is...souperb (sorry).



Winter Minestrone
Adapted from Gourmet Quick Kitchen

Ingredients
- 1/3 lb pancetta, chopped
- 3 medium red onions
- 4 celery ribs, chopped
- 2 medium carrots
- 1/3 cup extra-virgin olive oil
- 1 bunch Swiss chard
- 6 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 1 (28-oz) can whole tomatoes in juice (preferably reduced sodium)
- 12 cups hot water
- 1 small head chopped cored Savoy cabbage
- 4 Belgian endives, chopped
- 1 piece Parmigiano-Reggiano ring (about 3 inches by 1 1/2 inches)
- 1 (19-oz) can white kidney beans, rinsed

Prep time: 20 min
Active time: 45 min
Total time (includes simmering): 2 hours

Serves 8

1. Heat olive oil in a large, heavy pot over medium heat, and stir in pancetta, onions, celery and carrots.

2. Cut out stems from the card and chop them, reserving the leaves.

3. Stir in chard stems with garlic, 1 tsp of salt and 3/4 tsp pepper. Continue to cook vegetables, stirring occasionally, for 45 minutes, or until vegetables are very tender and begin to stick to the bottom of the pot.

4. Push the vegetables aside and add tomato paste. Cook for about 2 minutes, stirring constantly, until paste begins to caramelize a bit (it will release a sweet, richer odor and change slightly in color to a darker red/brown) - do not let it burn! Stir in tomatoes with their juice, breaking them apart with your spoon, and add hot water, scraping up the browned bits from the bottom of the pot.

5. Bring to a simmer, and stir in cabbage, endives and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

6. Coarsely chop chard leaves and stir into the soup with the beans. Simmer, partially covered, for an additional 10 minutes, then discard the rind.


7. Season soup with salt and pepper, if desired; garnish with Parmigiano-Reggiano and serve with rice, pasta, or crusty whole-grain bread.

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