The Lenten season is here, so I’m offering a vegetarian version
of one of my favorite soups. Hope you’ll like it!
|Swiss chard and white bean soup|
Swiss Chard and White Bean Soup
may be substituted)
~Trim the stems from the leaves and wash well.
Chop stems into small pieces.
each leaf of the chard to remove every particle of grit and sand. Remove thick
ribs from leaves. Cut leaves into bite-sized pieces. Set aside until ready to
2. In an 8 quart pot, heat 2 Tbsp. olive oil. Sautė
onions, garlic, and Swiss chard stems until slightly softened, about 5 minutes.
Season with Aleppo red pepper, salt, pepper, and basil leaves. Stir in tomato
paste, diced tomatoes with their liquid, and 4 cups water. Cook about 10
minutes, stirring on occasion.
3. Add the Swiss chard leaves, white beans and lemon
juice; continue cooking for about 20 minutes, or until chard leaves have wilted
and softened. Adjust seasonings according to your taste preference.