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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Dairy Swiss Latimes3 8 servings

INGREDIENTS

2 bn Swiss chard
2 tb Olive oil
2 Red onions; roughly chopped
1 lg Fennel bulb; roughly chopped
3 Slender carrots; thinly sliced
1 tb Minced garlic
1 cn Tomato puree; 14-1/2 oz.
3 cn Low sodium chicken broth -; (14 1/2 oz ea)
(or low sodium vegetable broth)
1 cn Cannellini beans – (15 oz); rinsed, drained
1 ts Dried oregano
1/4 ts Red pepper flakes
1/2 ts Red wine vinegar
1/4 ts Salt
Grated pecorino cheese

INSTRUCTIONS

Strip chard leaves from stems, then stack leaves and slice. Roughly chop
stems. Heat oil in large pot over medium-high heat. Add onion, fennel,
carrots, chard stems and garlic. Cook until onions soften, stirring often,
about 12 minutes. Add 1/2 chard leaves, tomato puree, broth, beans,
oregano, red pepper flakes, vinegar and salt. Stir well. Bring to boil then
reduce heat and simmer, uncovered, 30 minutes. Soup should be thick; if it
appears too thick, cautiously add more water to taste. Stir remaining chard
leaves into hot soup a few minutes before serving and cook until just
heated through, about 1 minute. Adjust seasoning to taste. Serve
immediately. Pass pecorino cheese separately. Yields 6 to 8 main-course
servings, 11 to 12 cups.
Each of 8 servings: 173 calories; 794 mg sodium; 0 cholesterol; 5 grams
fat; 28 grams carbohydrates; 8 grams protein; 1.69 grams fiber
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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