Name: Winter Minestrone
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

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J.C. Ryle

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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