| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Swiss |
Soups |
8 |
servings |
INGREDIENTS
| 1/2 |
lb |
Swiss chard |
| 4 |
|
Anchovy fillets |
| 1/4 |
ts |
Dried rosemary; or 3-inch sprig fresh |
| 1 |
ts |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 2 |
c |
White beans; rinsed and drained |
| 3/4 |
c |
Pasta; (short tubes) |
| 1/4 |
c |
Nonfat parmesan cheese |
| 4 |
c |
Nonfat chicken broth |
INSTRUCTIONS
Trim the ends of the Swiss chard stalks and discard any discolored
leaves. Wash the leaves in several changes of cold water until all
sand is gone.
Put the chard in a pot with 1/2 cup water and 1 teaspoon salt. Cover
and bring to boil over moderate heat. Cook until tender, about 5
mins. Drain the chard over a bowl, reserving all its cooking liquid.
Coarsly chop the chard.
Mince the anchovy fillets with the rosemary.
Put the olive oil and garlic in a large heavy saucepan. Cook, stirring
frequently until the garlic becomes pale gold. Add the
anchovies/rosemary, stir for a few seconds longer. Add the chard and
cook for 3 mins longer. Add beans, and salt and pepper. Cook 2 - 3
mins stirring well.
Add the reserved cooking liquid and chicken stock. When the soup
comes to a boil, add the pasta and cook, stirring occasionaly, about
10 mins.
Ladle the soup into bowls and add the cheese.
Soup improves overnight.
Cal 242.4 Fat 1.4 Fiber 8.3 CFF 5.2%
Posted to EAT-LF Digest by Penchard@aol.com on Aug 3, 1999, converted
by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”