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.
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