Chard and White Bean Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad. Ingredients:
2 slices smoked bacon, diced fine |
1 medium onion, diced |
1 clove garlic, minced |
1/4 teaspoon freshly grated nutmeg |
1/8 teaspoon red pepper flakes |
6 cups low sodium chicken broth |
1 (15 ounce) can small white beans, rinsed and drained |
1 bunch red swiss chard or 1 bunch white swiss chard |
1/4 cup dried tiny pasta, such as pastina |
5 -6 large fresh sage leaves, minced |
2 teaspoons olive oil |
Directions:
1. Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
2. Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
3. Cut chard stems into 3/4-inch slices.
4. Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
5. Add chard stems and pasta when soup boils.
6. Reduce heat to medium-low; simmer 7 minutes.
7. Add chard leaves; simmer until wilted, 3 to 4 minutes.
8. Add sage; remove from heat.
9. Ladle soup into 4 bowls and drizzle with olive oil.
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