Parmesan Spinach Soup
To make this a meatless soup, substitute 2 tablespoons olive oil for the pancetta and use vegetable broth in place of the chicken broth.
INGREDIENTS | SERVES 4
⅓ cup diced pancetta
1 small onion, minced
3 cloves garlic
1 rib celery, finely diced
1 carrot, finely diced
3 cups chicken broth
1 cup white wine
4 cups chopped fresh spinach leaves
1 cup light cream
Salt and pepper to taste
½ cup shredded Parmesan cheese
4 toasted baguette slices
In a heavy soup pot over medium-high heat, cook pancetta until it begins to release fat. Add onion, garlic, celery, and carrot; sauté, stirring frequently, 5 minutes.
Pour in broth and wine; bring to a boil. Reduce heat to medium; simmer 10 minutes.
Add spinach to the broth and wine; simmer 5 minutes.
Add cream, salt, and pepper; simmer 5 minutes.
Remove from heat; ladle into bowls. Divide Parmesan over each bowl; top with a toasted baguette round.
