Italian Wedding Soup with Swiss Chard, Carrots & Tomatoes
| Servings |
Ingredients
- 1 T EVOO
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 tsp thyme leaves
- 1/2 tsp finely chopped rosemary
- 1 T finely chopped garlic
- 2 cup Swiss chard sliced into ¼” ribbons
- 4 cups chicken broth
- 1 can plum tomatoes 14-ounce
- 1/4 cup ancini de pepe pasta
- Salt and pepper to taste
- 1/4 cup sliced basil
Ingredients
|
Instructions
- Heat a large soup pot over medium heat. Add oil, onion, carrot, thyme and rosemary. Cook until onions are softened and starting to brown, about 5 minutes.
- Stir in garlic and Swiss chard and cook until aromatic, about 30 seconds. Add stock, tomatoes and acini de pepe; bring to a simmer.
- Season with salt and pepper and cook until ancini de pepe is al dente, about 10 minutes). Taste and adjust seasoning.
- Divide between 4 bowls and sprinkle with basil.
Recipe Notes
Adapted from Working Mother (www.workingmother.com)