Winter Minestrone

Winter Minestrone
Winter Minestrone

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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

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