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What's your favorite soup recipe?...
- Thread starter andreaindc
- Start date
barbara-in-va
Well-known member
Made this tonight and it was really tasty for a quick weeknight soup, REC: Red Bean and Chard Soup
I think it is quite clever to use the chard stalks instead of celery. One question, how much dry pasta is equal to 3 C cooked? I had about 3/4C of tiny, tiny pasta shells but they cooked up to a lot more than 3C!
Red Bean and Chard soup
source: Cuisine Splendid Soups
Saute in 3 T olive oil:
2 C diced onion
1 C chard stems, diced
1/2 C carrot, diced
1 t garlic, minced (I used a lot more because I love garlic)
1 t chopped fresh rosemary
1/4 t red pepper flakes
Deglaze with, Stir in:
1/2 dry white wine
6 C chicken broth
2 C tomatoes, chopped (I used canned)
3 C cooked ditalini or other small pasta (1 1/2 C dry)
1 C canned red kidney beans, drained and rinsed
salt and pepper to taste
Saute in 1 T olive oil:
8 C chard leaves, chopped, rinsed and dried
Garnish:
grated parmesan
Saute onion, chard stems, carrot, garlic and seasonings in 3T oil in a large pot over medium high heat, cook for 5 minutes.
Deglaze with wine and reduce until nearly evaporated. Stir in broth and tomatoes, and bring to a boil. Reduce heat and simmer 5-7 minutes, then add the cooked pasta, beans, salt and pepper.
Saute chard leaves in 1 T oil in a large saute pan over medium high heat. cook until wilted, season with salt, then add to the soup.
Garnish with grated parmesan cheese.
Simply, easy, tasty! Enjoy!
I think it is quite clever to use the chard stalks instead of celery. One question, how much dry pasta is equal to 3 C cooked? I had about 3/4C of tiny, tiny pasta shells but they cooked up to a lot more than 3C!
Red Bean and Chard soup
source: Cuisine Splendid Soups
Saute in 3 T olive oil:
2 C diced onion
1 C chard stems, diced
1/2 C carrot, diced
1 t garlic, minced (I used a lot more because I love garlic)
1 t chopped fresh rosemary
1/4 t red pepper flakes
Deglaze with, Stir in:
1/2 dry white wine
6 C chicken broth
2 C tomatoes, chopped (I used canned)
3 C cooked ditalini or other small pasta (1 1/2 C dry)
1 C canned red kidney beans, drained and rinsed
salt and pepper to taste
Saute in 1 T olive oil:
8 C chard leaves, chopped, rinsed and dried
Garnish:
grated parmesan
Saute onion, chard stems, carrot, garlic and seasonings in 3T oil in a large pot over medium high heat, cook for 5 minutes.
Deglaze with wine and reduce until nearly evaporated. Stir in broth and tomatoes, and bring to a boil. Reduce heat and simmer 5-7 minutes, then add the cooked pasta, beans, salt and pepper.
Saute chard leaves in 1 T oil in a large saute pan over medium high heat. cook until wilted, season with salt, then add to the soup.
Garnish with grated parmesan cheese.
Simply, easy, tasty! Enjoy!
luisa_calif
Well-known member
this is great & easy to boot. I used powdered milk mixed double-strength instead of cream.
trying to save calories post-holiday and it's fine.
trying to save calories post-holiday and it's fine.