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Recipe Name: Bean And Swiss Chard Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 8

1/2 Pound(s) Swiss chard
4 Anchovy Fillets
1/4 Teaspoon(s) Dried rosemary, or 3-inch
sprig fresh
1 Teaspoon(s) Olive oil
2 Cloves garlic, minced
2 Cup(s) White beans, rinsed and
3/4 Cup(s) Pasta, short tubes
1/4 Cup(s) Nonfat parmesan cheese
4 Cup(s) Nonfat chicken broth
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 on Aug 3, 1999, converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 193
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 1.7mg
Sodium: 230.5mg
Potassium: 1111mg
Carbohydrates: 33.1g
Fiber: 9.2g
Sugar: <1g
Protein: 14g

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