Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ 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 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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