75 oz .5 can cannellini beans white rinsed drained canned
2 quarts fat-skimmed chicken broth
1.5 teaspoons thyme leaves dried fresh
0.3 cup juice of lemon
1 cup oven-sautéed onions and garlic
0.8 cup pancetta diced
8 servings salt and pepper
0.8 pound swiss chard
3 tablespoons tomato paste
Equipment
bowl
frying pan
ladle
oven
plastic wrap
aluminum foil
ziploc bags
microwave
Directions
Rinse and drain chard. Trim discolored ends from stems. Thinly slice stems and coarsely chop leaves.
In a 5- to 6-quart pan over medium-high heat, stir pancetta often until lightly browned, about 5 minutes.
Stir in chard, sauted onions and garlic, broth, lemon juice, tomato paste, and thyme. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer until chard stems are tender-crisp to bite, 2 to 4 minutes; stir occasionally.
Stir in beans.
Let cool to room temperature, about 1 1/2 hours.
Ladle 1/2 the soup into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).
Thaw 1 bag (see Thawing below). Empty soup into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 15 minutes. Season to taste with salt and pepper.
Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.
Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one.
Lay bags flat in freezer until solid so they will stack.
