Minestrone with Meatballs

Makes 4-6 servings

Christina Hoskins

ingredients

Soup

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped (can also use kale)
1 russet potato, peeled, cubed
2-3 parsnips, peeled and cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper
Noodles, cooked separately from minestrone (choose your own shape, personal preference is for ditalini)

Meatballs

Soup

1
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, parsnip, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
2
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. 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. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
3
Add the meatballs and noodles to each individual serving.

Meatballs

1
Mix all ingredients together with hands, being careful not to overmix. Form into small balls, about 1.5 teaspoons of meat in each meatball. Place on foil-lined baking sheet and bake at 350, turning occasionally until baked through.
2
Alternatively, you can pan fry the meatballs.

Source: Jennie