|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|
|¼ teaspoon||Red pepper flakes|
|½ teaspoon||Red wine vinegar|
|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 ½ 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@...
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