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RAINBOW CHARD AND WHITE BEAN SOUP

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INGREDIENTS:

2 t olive oil
1 cup yellow or red onion
2 cups diced carrots (1 lb)
1 bunch rainbow chard,(my bunch had 5 large leaves) separate stalks and stems chopped
1 t sea salt
1/2 t ground black pepper
1 t crushed red pepper   (less if your palate dictates)
8 cups vegetable stock
2 15.5 oz cans of organic cannellini or white beans rinsed and drained
1 14.5 oz chopped tomatoes or 1 cup chopped fresh tomato with juices (I used diced pre-seasoned with rosemary and oregano)
1 T fresh rosemary chopped (can use dry if you don't have fresh, use 1/2 T if dry)
Romano or Parmesan shavings or shredded to garnish-optional
 

DIRECTIONS:

Heat the oil over medium heat in a large soup pot. Saute onion and carrot until onions are translucent, 5 minutes.
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Add the Chard stalks, salt, pepper and red pepper and sauté another 5 minutes. Add the stock, beans, tomatoes and rosemary.
Bring up to a boil, then reduce the heat and simmer for 20 minutes. When the beans have softened add the chard leaves and cook for another 8 minutes.
Serve hot with a few shavings of Parmesan or Romano cheese. (for vegan omit this) and serve.  ENJOY,

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To your good health,



Jan


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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog