Theresa’s Hearty Swiss Chard Soup

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Nov. 10, 2011

Mother Nature provided a little Indian Summer tease, but believe it or not, soup season is back. Everyone has a favorite recipe. Theresa Strati prefer cooking up a pot of her Hearty Swiss Chard Soup to warm up a cold evening.

The resident of the 2500 block of South Juniper Street recommends pairing it with a grilled cheese sandwich to make a satisfying meal. Move over, chicken noodle. SPR

Ingredients:

Enough olive oil to coat bottom of a pan
1 stalk of celery with leaves, sliced
1 carrot peeled, sliced thin
2 small red potatoes, peeled and cut into chunks
Salt and pepper, to taste
2 garlic cloves, minced
1 large head of Swiss chard, washed, dark ends cut off and sliced
1 large container of chicken stock or broth
1 tablespoon of parsley flakes
1 14.5-ounce can of Bush’s Best Great Northern Beans or Cannellini Beans
1 cup of egg noodles, cooking according to package directions
Grated Parmesan, if desired

Directions:

Coat the bottom of 5-quart soup pot with the oil and sauté the celery and carrots for five minutes.

Add the potatoes, salt and pepper. Stir before adding the garlic. Cook for three minutes and add the Swiss chard. Push the chard down with a wooden spoon as it wilts. Cook for a few minutes, stirring the vegetables up from the bottom of the pot. Add the broth and parsley. Stir and cover with the lid. After five minutes, add the beans and their juice. Continue to cook until the swiss chard and beans are tender. Cover and set

Drain the noodles into the soup. Serve with the Parmesan if desired.

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