Vegetarian Chard Soup

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Vegetarian Chard Soup, recipe courtesy Shockinglydelicious.com

Just made a pot of this to stave off the chill of a rapidly-advancing Northwest fall. Utilizing a convenient mix of prepared and fresh foods, this soup (found at Shockinglydelicious.com) was quick, easy, and delicious.

Ingredients

  • 1 medium onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 4-6 large chard leaves, stalks separated (leaves should be in 1- to 3-inch pieces, stalks sliced to ¼-½ inch pieces)
  • 2 medium garlic cloves, minced
  • 32 ounces vegetable broth/stock
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini (or any white) beans, rinsed and drained
  • 1 large potato, diced
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste
  • Garnish: Parmesan cheese, grated

Instructions

  • Sauté onion in olive oil on medium heat.
  • Add chard stalks, stir and sauté until they are starting to get soft. Add garlic and chard leaves. {See my note below. I would add the stalks here, but save the leaves for later.} Cover and stir occasionally, cook on medium heat for 10-15 min. (until the leaves begin to shrink).
  • Add stock/broth, tomatoes, beans and potato, plus 1 cup water. Bring to a simmer, and cook 10 minutes, uncovered.
  • Add 1 teaspoon balsamic vinegar, and salt and pepper to taste.
  • Portion into bowls, and once served, top with grated Parmesan cheese.

Notes

  • I ran my immersion blender through the soup for :15-:30s or so to produce a richer broth; was quite pleased with the result.
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