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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor and the grated Parmesan packs an additional punch. Ingredients:
1 medium carrot, coarsely chopped |
1 small zucchini, coarsely chopped |
1 small yellow summer squash, coarsely chopped |
1 small red onion, chopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
4 cups chopped swiss chard |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. In a Dutch oven , saute the 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 cheese. Yield: 10 servings (2-1/2 quarts).
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