| 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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