Thursday, February 14, 2013
2 onions, diced
2 celery stalks, diced
2 carrots, diced
2-3 strips of bacon, sliced into paperclip-sized strips
2 cloves garlic, minced
one bunch Swiss chard or kale, ribs discarded and leaves chopped
one can of white beans
one can of chickpeas
piece of parmesan cheese, diced
8-9 cups of chicken stock
2 bay leaves
chopped fresh herbs - thyme, rosemary, parsley
two cups of small new potatoes, halved
two cups of rotini pasta
olive oil for frying
Fry the bacon in the bottom of a stock pot on medium heat. Drain off and discard all but one tablespoon of the fat. Add a bit of olive oil to the pan. Add the mirepoix - celery, carrots, onions - and garlic and fry seven to 10 minutes until softened but not browned.
In the meantime, blend 3/4 cup of the beans with some of the chicken stock. Set aside.
When the mirepoix mixture has softened, add the Swiss chard, whole beans, chickpeas and potatoes, stirring for a couple turns around the pot after adding each ingredient to combine. Add the chicken stock, blended beans, parmesan, bay leaves and herbs. Bring to a boil and let simmer bout 45 minutes. Add the pasta at the beginning of the last 12 minutes of cooking.
Discard the bay leaves before eating.