While Bean, Chard And Pancetta Soup

• 1/4 pound pancetta diced
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 2-6 celery stalks, thinly sliced
• 1 teaspoons finely minced garlic
• 1 cup dried white beans
• 4 cups chicken broth
• 1 teaspoons chopped fresh thyme
• 6 large chard or kale leaves
• Salt and Pepper
• Grated Parmesan

1. 1. Cook pancetta over medium heat for 2 minutes. Stir.
2. 2. Add onion, carrot, celery and garlic and stir occasionally until tender.
3. 3. Add beans, broth and thyme and cover tightly. Bake at 350 for 1 to 1 1/2 hours until beans are tender.
4. 4. If soup is too thick, add some water and continue to bake until beans are tender.
5. 5. Chop leaves of greens, appropriate to type, add and let steam with soup.
6. 6. Season before serving and top with grated Parmesan.

onion, carrot, celery stalks, garlic, white beans, chicken broth, thyme, chard, salt, parmesan

Taken from www.epicurious.com/recipes/member/views/while-bean-chard-and-pancetta-soup-50128036 (may not work)