Spice in the Kitchen: Swiss Chard Soup


























Soup's on! I know, it's almost spring. Soups are for winter, right? Not when spring forgets to come and I have a cold. Plus, I love soup because if I blend it, my daughter will eat things she normally wouldn't in their whole form, like chard. This is a very "sophisticated" soup with a very grown-up flavor, thanks to white wine. Those of you who do not drink, can use Fre and it gives the same exact flavor. No worries, this soup won't make you break your edge!

Swiss Chard Soup with Noodles and Cannellini Beans Recipe (vegan)
serves 4


Ingredients
  • 1 TB olive oil
  • 1 tsp thyme
  • 1/2 tsp of hing (or 1 small diced onion)
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • pinch majoram
  • 2 medium potatoes, cut into small cubes
  • 1 bunch of chard (about 6-8 leaves, cut into small pieces and stems cut into small pieces)
  • 1/2 cup (or so) of linguine noodles broken into thirds
  • 7-8 cups of vegetable broth
  • 15 ounce can of cannellini beans
  • 1/4 cup of Fre white wine for teetotalers or regular white wine for indulgers
  • salt and pepper to taste

Directions
  1. In a stock pan, sauté spices for a minute in oil, then add potatoes. Coat potatoes in spices and oil and fry for about five minutes (let potatoes brown slightly). 
  2. Add stalk of the chard. Cook for a minute, add leaves and coat all with the oil in the pan.
  3. Add broken noodles. Stir.
  4. Add veggie broth. Bring to a boil and let simmer on low for about 1 hour. 
  5. When the noodles and potatoes are cooked, add beans and white wine. Let simmer for about 15 minutes before serving. Add salt and pepper to taste.
  6. Vegans, leave as is, but for non-vegans, adding 1 TB of butter to the soup adds a certain noteworthy element of flavor. I wouldn't add vegan butter though, it's just not the same.

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