winter minestrone

2 TB EVOO
1 onion, chopped
2 carrots, peeled & chopped
2 celery stalks, chopped
3 oz. bacon (used in lieu of pancetta), chopped
2 garlic cloves, minced or pressed
1 russet potato, peeled & cubed
1 can (14.5 oz) diced tomatoes
1 fresh rosemary sprig (I had to use dried)
1 can (15 oz) cannellini beans, drained & rinsed
2 cans (14 oz each) beef broth
1 TB grated parmesan cheese (used in lieu of rind)
2 TB Italian parsley leaves, chopped (I had to use dried)
S+P to taste

Heat EVOO in a large heavy pot over medium heat. Add onion, carrots, celery, bacon and garlic. Saute until the onion is translucent, about 10 minutes. Add the potato, saute for 2 minutes. Add the tomatoes and rosemary. Simmer until the tomatoes bread down, about 10 minutes.

Meanwhile, blend .75 cup of the beans with .25 cup of the broth in a blender/processor until smooth. Add the puree, broth, and parmesan to the cooked veggies. 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 S+P to taste. Discard rind & sprig (if used) before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user STRINGI719.