Fall has arrived!

Typically I am a big fan of fall weather. I love being able to put on a light sweater and enjoy a crisp breeze on a nice fall day but I am not ready for fall at all.  Fall means only one thing, winter is right around the corner!  Being that it was a little on the cooler side, I'm not sure if we even made it to 60 degrees today I thought soup would be appropriate.

Menu
Pancetta and Vegetable Soup
Heirloom Caprese Salad
Fresh Italian Bread

Ingredients

1/2 lb of Pancetta, diced
1/2 large Spanish onion, diced (approximately 1.5 cups)
3 celery stalks, diced
3 garlic cloves, minced
3 medium carrots, diced (approximately 2 cups)
1 tablespoon of olive oil
Fresh Ground Pepper
14 oz can of Cannelloni Beans, drained and rinsed
14 oz can of diced tomatoes
Approximately 3 cups of Swiss Card, chopped
2.5 large vegetable bouillon cubes
10 cups of water
Parmesan Reggiano Cheese

Directions

In a Dutch Oven heat 1 tablespoon of olive oil and add the diced pancetta. Cook for 3 or 4 minutes and then add the onion, celery, carrot and garlic. Season with fresh ground pepper.  Cook until vegetables begin to soften.

Add 10 cups of water and 2.5 large vegetable bouillion cubes.  Bring to a light bowl and continue to stir to break up the bouillion cubes.  Reduce to a simmer and add the cannelloni beans and diced tomatoes. Simmer on low for 30-40 minutes.  Add Swiss Chard, place the top on the Dutch oven and continue to cook on low for about 15 minutes, stirring occassionally.  Once the Swiss Chard has wilted, the soup is ready however you can continue to keep on low for a bit until you are ready to eat.  Just don't cook too long or your vegetables will get mushy.  Note: I did not add any additional salt as the pancetta provided some additional salt to the soup. You can always add some if you think it needs it but I would only add a small amount.

When you are ready to serve, grate a little fresh Parmesan Reggiano into each bowl.  Serve with some sliced French or Italian bread and a salad.  I sliced some fresh heirloom tomatoes and fresh mozzarella, topped them with some fresh basil, balsamic vinegar and a drizzle of olive oil.