- 2 bunches swiss chard
- 2 tablespoons olive oil
- 2 red onions roughly chopped
- 1 large fennel bulb roughly chopped
- 3 slender carrots thinly sliced
- 1 tablespoon minced garlic
- 1 can tomato puree - (14 1/2 oz)
- 3 cans low sodium chicken broth - (14 1/2 oz ea)
- (or low sodium vegetable broth)
- 1 can cannellini beans - (15 oz) rinsed, drained
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon salt
- Grated pecorino cheese
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.
This recipe 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