Swiss Chard and Bean Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Ingredients:
1 can(s) 14 1/2 oz. diced tomatoes, undrained |
3 can(s) 14 1/2 oz. low- sodium chicken broth |
1 can(s) 15 1/2 oz. black beans, rinsed and drained |
1 can(s) 15 1/2 oz. kidney beans, rinsed and drained |
1 can(s) 15 1/2oz. great northern beans, rinsed and drained |
1/4 teaspoon(s) black pepper |
1/2 teaspoon(s) dried oregano |
1 teaspoon(s) dried thyme |
2 clove(s) garlic, minced |
1/2 cup(s) grated parmesan cheese |
1 med. carrot, chopped |
1 med. summer squash, chopped |
1 med. zuchini, chopped |
2 tablespoon(s) olive oil |
1/2 teaspoon(s) salt |
4 cup(s) swiss chard, chopped |
Directions:
1. In a warm, large soup pot, saute carrot, zucchini, yellow squash, and onion in oil until tender. Add Garlic; saute 1 minute longer. Add The broth, swiss chard, beans, tomatoes, thyme, salt, oregano, and pepper.
2. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes or until chard is tender. Just before serving sprinkle with parmesean cheese.
|
|