Chard, Bean, and Pancetta Soup
NOTES: Thaw overnight or quick-thaw. Serve with shredded parmesan cheese, breadsticks, and a crisp salad.
MAKES: 2 main dishes, 4 servings each
3/4 pound Swiss chard
6 ounces pancetta or bacon, diced (3/4 cup)
1 cup oven-sautéed onions and garlic (page 138B)
2 quarts fat-skimmed chicken broth
1/3 cup lemon juice
3 tablespoons tomato paste
1 1/2 teaspoons fresh thyme leaves or dried thyme
5 cans (15 oz. each) Cannelini (white) beans, rinsed and drained
Salt and pepper
Rinse and drain chard. Trim discolored ends from stems. Thinly slice stems and coarsely chop leaves.
In a 5- to 6-quart pan over medium-high heat, stir pancetta often until lightly browned, about 5 minutes.
Stir in chard, sautéed onions and garlic, broth, lemon juice, tomato paste, and thyme. Bring to a boil over high heat, stirring frequently.
Reduce heat, cover, and simmer until chard stems are tender-crisp to bite, 2 to 4 minutes; stir occasionally.
Stir in beans. Let cool to room temperature, about 1 1/2 hours.
Ladle 1/2 the soup into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze.
Thaw 1 bag. Empty soup into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 15 minutes. Season to taste with salt and pepper.