Bean And Swiss Chard Soup (like No Other)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 bunch swiss chard, stems removed chopped into bite sized strips
• 2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
• 1 fennel bulb, stems and core discarded, bulb chopped
• 1 medium onion, diced
• 4 garlic cloves, minced
• 5 slices prosciutto, diced
• 1 (49 ounce) can low sodium chicken broth
• 1 (15 ounce) can low sodium chicken broth
• 3 tablespoons sun-dried tomatoes, minced
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup gluten free pasta shells (i use quinoa)
• 1/2 chicken bouillon cube, dissolved in
• 1 cup water
• 1/2 lemon, juice of
• 5 fresh sage leaves, minced
• 5 fresh basil leaves, chopped
• salt and pepper, to taste
• 1 tablespoon olive oil
• parmesan cheese, rind (optional)

Recipe

• 1 over medium heat, sautee the onions and fennel until tender, approximately 10 minutes.
• 2 add garlic, prociutto and red pepper flakes and sautee for approximately 5 minutes.
• 3 add beans, chicken stock and bouillon dissolved in water to the pan and bring to a low boil.
• 4 add pasta and cook al dente according to package (approximately 6 minutes).
• 5 when pasta has about 2 minutes to go, add roasted red peppers, sun dried tomatoes, swiss chard, sage, basil and nutmeg. cook until chard is wilted but still a nice bright green.
• 6 add the juice of 1/2 lemon and salt and pepper to taste.
• 7 serve piping hot with grated parmesan.