Tuscan Tomato Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 onions, chopped (about 4 cups)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery ribs, chopped (about 3/4 cup)
• 8 cups vegetable broth
• 8 cloves garlic, minced
• 2 (28 ounce) cans diced tomatoes (packed in juice)
• 1/2 cup parsley, chopped
• salt and pepper
• 8 cups swiss chard, packed and chopped (about 20 ounces)
• 4 cups cooked beans (2 15-oz cans)
• 2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
• 1 cup fresh basil, chopped

Recipe

• 1 heat olive oil in a stockpot on medium heat.
• 2 add onions, carrots and celery and saute until soft and golden, about 10 minutes.
• 3 add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
• 4 bring to a boil, then reduce heat to low.
• 5 simmer for 30 minutes, uncovered.
• 6 stir in parsley and check for seasoning.
• 7 add additional salt and pepper if necessary.
• 8 add swiss chard and beans and bring to a boil.
• 9 reduce heat to low, simmer until chard is tender, about 5 minutes.
• 10 add cooked pasta to soup.
• 11 stir in basil and cook about 1 minute until wilted.
• 12 ladle soup into bowls.
• 13 serve immediately.