Swiss Chard Barley And Cannellini Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Take advantage of this late, great summer-early fall vegetable and try out this tasty soup recipe from Lee's market in Westport, MA Ingredients:
1 pound swiss chard |
1/41/4cup extra-virgin olive oil |
1 cup onion, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup roma tomatoes, small diced |
to taste - salt |
5 cups chicken broth, beef broth, or water |
1/2 cup pearl barley |
1 1/2 cups cooked cannellini beans -canned may be used |
to taste - freshly ground black pepper |
1/4 cup freshly grated parmigiano cheese |
Directions:
1. Soak the Swiss Chard in cold water for 10 min., then drain and wash well.
2. Slice the stalks crosswise 1/8 inch thick.
3. Cut the leaves into 1/4 inch wide strips.
4. Heat the olive oil and sauté the onion.
5. Add the carrot and celery and cook a couple minutes.
6. Add the tomatoes, continue cooking a couple minutes longer.
7. Add Swiss chard and season with a pinch of salt.
8. Cover and cook over low heat for 1/2 hour.
9. Meanwhile, bring stock to a boil.
10. Add the barley and simmer until tender, about 35 minutes.
11. Drain the barley, reserving the liquid.
12. Add the barley and beans to the chard, stir well and cook for a couple minutes.
13. Stir in enough reserved liquid to reach soup consistency desired. Season to taste with salt and black pepper.
14. Laddle into bowls and top with grated cheese.
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