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Home  /  Sun-Dried Tomato Minestrone  /  Recipes  /  Soups  /  Sun-Dried Tomato Minestrone

Prep time: 15 mins.
Cook time: 40 mins.
Level: Easy
Yield: Serves 4-6


  • 2 Tbs. olive oil
  • Bistro Blends Sundried-Tomato Balsamic Vinegar
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 oz. pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • 1 pd. Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 russet potato, peeled, cubed
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 fresh rosemary sprig
  • 1 – 15 oz. can cannellini beans, drained, rinsed
  • 2 – 14 oz. cans low-sodium beef broth
  • 1 oz. piece Parmesan cheese rind
  • 2 Tbs. fresh Italian parsley leaves, chopped
  • Salt and pepper


  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion is translucent.
  2. Add the Swiss chard and potato; continue sautéing for 2 minutes.
  3. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down; about 10 minutes.
  4. Meanwhile, blend 3/4 c. of the beans with 1/4 c. of the broth in a processor until almost smooth.
  5. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally; about 15 minutes.
  6. Stir in the rest of the beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes.
  7. Season with salt and pepper, to taste.
  8. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Then serve. Drizzle a bit of Bistro Blends Sundried-Tomato Balsamic Vinegar over the top of each serving.

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