Wednesday, January 11, 2012

White Bean Pistou topped w/ Applewood Bacon Pieces

3/4 cup EVOO, divided
2 cups chopped onion
2 cups chopped leek
1 cup chopped celery
2 TBSP chopped garlic
12 cups homemade chicken broth
2 - 15 oz can fire-roasted tomatoes
1 lb dried cannellini beans, soaked overnight
3/4 cup grated Parmesan
1/2 cup fresh chopped parsley, divided
8 medium cloves garlic
1 small Roma tomato, chopped
1 tsp coarse salt
1/2 tsp ground black pepper
1 1/2 lbs Swiss Chard, chopped
1 lb Applewood Bacon pieces, crispy

In a large stockpot over medium-high heat, heat 1/4 cup olive oil until hot. Add onion, leek, celery and chopped garlic. Cook for 6 to 8 minutes, or until vegetables are soft. Add chicken broth, fire roasted tomatoes, and beans. Cover, and cook for 1 1/2 hrs, or until beans are tender.

Meanwhile, in the work bowl of the food processor, combine Basil, Parmesan, 1/4 cup parsley, garlic cloves, Roma Tomato, salt and pepper. Pulse until mixture is well combined, approximately 1 minute. With motor running, slowly add remaining 1/2 cup olive oil, processing until well blended; set aside. Add Swiss chard and remaining 1/4 cup parsely to bean mixture, stirring to comine. cook until greens are tender, about 16 minutes. Ladle hot soup into serving dishes. Garnish with Applewood Bacon pieces and drizzle with pistou. Serve immediately.

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