Chard, Bean, and Pancetta Soup

NOTES: Thaw overnight or quick-thaw. Serve with shredded parmesan cheese, breadsticks, and a crisp salad.

MAKES: 2 main dishes, 4 servings each

3/4 pound Swiss chard

6 ounces pancetta or bacon, diced (3/4 cup)

1 cup oven-sautéed onions and garlic (page 138B)

2 quarts fat-skimmed chicken broth

1/3 cup lemon juice

3 tablespoons tomato paste

1 1/2 teaspoons fresh thyme leaves or dried thyme

5 cans (15 oz. each) Cannelini (white) beans, rinsed and drained

Salt and pepper

1. Rinse and drain chard. Trim discolored ends from stems. Thinly slice stems and coarsely chop leaves.

2. In a 5- to 6-quart pan over medium-high heat, stir pancetta often until lightly browned, about 5 minutes.

3. Stir in chard, sautéed 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.

4. Stir in beans. Let cool to room temperature, about 1 1/2 hours.

5. Ladle 1/2 the soup into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze.

6. Thaw 1 bag. 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.

Per serving: 399 cal., 36% (144 cal.) from fat; 26 g protein; 16 g fat (4.9 g sat.); 40 g carbo (13 g fiber); 695 mg sodium; 14 mg chol