RAINBOW CHARD AND WHITE BEAN SOUP
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
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.
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,
To your good health,
Jan
Jan
