- Chopped Vegetables
- Sweet Potatoes
- Some Swiss Chard
- Some Thick Cut Pancetta
- Cannellini Beans
- Some Chopped Canned Tomatoes
- Some Tomato Puree
- A Sprig Of Fresh Rosemary Dried Bay Leaf
- Some Beef Stock
- Olive Oil
- Pasta Parmigiano-Reggiano
You can get started you’re going to an array of chopped vegetables. I’ve got carrots, onions, sweet potatoes, butternut squash, celery, garlic. I’ve got some swiss chard, some thick cut pancetta that i’ve cut into cubes one can of cannellini beans that have been rinsed. You’ll need some chopped canned tomatoes, some tomato puree, a sprig of fresh rosemary dried bay leaf. You’re going to need some beef stock, salt, pepper, olive oil and just a few ingredients to finish the dish off with which is some short cut pasta parmigiano-reggiano and just a little fresh parsley stop. This soup is believe it or not extremely inexpensive because it’s using things that ingredients are in season. Now i don’t know about the rest of the world but you know where i live here in the states around this time of year in the winter and fall. You will find an abundance of sweet potatoes butternut squash swiss chard. All extremely an affordable price because it’s in season. So it’s not only inexpensive but it’s also full of really good nutritional value. So but it’s really good that’s all that matters right ok let’s get into the cooking. I’ve got a big pot here with a couple of tablespoons of olive oil and one that’s really nice and hot. I’m going to add in my punch at that but it’s not quite hot yes i’m just gonna wait a few seconds my oil is nice and hot. So i’m going to add in my punch it down. I love punch a couple chicken off you can use to pick up bacon.
If you can’t find it now all i’m going to do is i’m gonna let this cook render add a little bit of its fat i’m going to just it’s going to take about two to three minutes. So it’s lightly golden and cooked down a bit that’s looking great. So now i’m going to just remove the punch at that with a slotted spoon onto a little plate. Now because the punch at there really so much of its fat. I’m going to remove some of it because i just need a little bit of the flavor and just a little of the actual fet itself to cook up my vegetables. So remove that we don’t need that right now anymore so now to this that’s nice of how i’m going to add in all of my chopped veggies season them lightly with some salt and pepper and i say lightly because the pancetta is quite salty in itself and the fact that it came out of it is salty. So you don’t want to go to too much and i’m just going to let these cook for a good seven to ten minutes or until they develop develops color and start to cook down now on my veggies cook. I’m just going to show you how you can clean swiss chard and this is red swiss chard but you can use regular swiss chard or you can even use kale. If you want to but this is just what was available to me so what you do is you take your swiss chard and you just pull it and a stalk will come off in one piece and the stalk is way too tough to eat. So i’m just going to use the leaves for this now as you can see. I just ripped it with my hands just torn. I torn that in just bite-sized pieces and now my veggies are cooked down they’ve developed some color. Now i’m gonna add in my swiss chard and unlike spinach swiss chard just needs more time to cook and even more time for the leeks become really tender. So what i’m going to do now is just cook it with my veggies for about two minutes and then we’ll kind of move on to putting the whole thing together that looks great. So now i’m going to add it in my tomato paste.
I’m gonna cook it for about 30 seconds just to kind of wake it up a little bit and that way it’s not going to it’s going to get. It’s going to start to come out the flavors going to start to come out before it starts boiling. So let’s give this a stir for about 30 seconds. Now i’m just going to add in my cannellini beans my chopped tomatoes my punch. I said that we cooked up earlier my beef broth you can use chicken stock. If you wanted to you can even use vegetable stock. It’s up to you making this a stir a bit more we go and then i’m going to put in my dry bailey. You could use fresh if you have that and your fresh rosemary. So now i’m going to do is i’m going to bring this up to a boil once it’s up to a boy. I’m going to reduce the heat to medium i’m going to let it simmer for about 45 minutes my soups been cooking for about 45 minutes and a medium heat. Now i’m going to crank the heat back up to medium-high remove my bay leaf because this never gets soft. Now what i’m going to do is i’m going to add in some small shaped pasta i’m using whole-wheat pasta you can use anything. You want i really like like the hardiness that it gives and a little nuttiness. I think it plays perfectly with the butternut squash and sweet potatoes. Now what i’m going to do is i’m going to let this cook for just enough time for the pasta to cook through and this is a chance for you to taste it for seasoning. If you think it needs more salt or pepper go ahead and adjust it to your taste.
But other than that we’re ready to pretty much serve it as soon as the pastas cooked my pastas cooked. So my soup is done last finishing step to it is i want to put some fresh parsley in just to kind of brighten it up and bring it back to life a little bit. It’s just what i like anyway if you don’t like it don’t put any and in awesome. Now i’m going to just ladle that’s simple and that easy super thick super hardy. I’m just going to grate some parmigiano over the top. If you have some parmesan rind left just the rind put it into the soup as it cooks the whole time because it gives you the most incredible flavor. You can imagine i don’t have any on hands. But if i did then i would do that but since i don’t i’m gonna just put some right over the top mix it. All in i mean look how beautiful that is look at the colors it smells insanely good. I’m very excited to give this a try i just want a piece of pasta really quickly wow wow the veggies melt in your mouth the soup is so incredibly sweet.