Tuscan White Bean and Swiss Chard Soup
| Servings |
Ingredients
- 1 small to medium-sized yellow onion diced
- 4 stalks of celery cut into 1/2 inch pieces
- 2 large russet potatoes peeled and diced into small squares
- 2 T EVOO
- 8 cups of chicken stock or vegetable stock
- 1 15 oz can white beans (Navy Great Northern, whatever), drained and rinsed
- leaves Swiss Chard leaves cleaned and cut into small pieces (use as manyas you like, I used 3)
- 1 tsp garlic powder
- 1 tsp Murals Seasoning from Penzeys (OrTIONAL you could substitute with any oregano/parsley/rosemary/thyme mix)
- 2 cups of ditalini
- salt and pepper
Ingredients
|
Instructions
- In a large pot, heat up the olive oil over medium-high heat. Add in the diced onion, celery and potatoes and cook for about 5 minutes.
- While your veggies are heating up, grab a smaller pot and fill it with water for your ditalini. Bring the water to a boil and drop the ditalini – cook to package directions.
- Add the beans, garlic powder, Murals seasoning and chicken stock to your onions, celery, and potatoes. Bring to a boil and cook for 10 minutes.
- Check the potatoes and make sure they’re cooked through. Add the swiss chard and season with salt and pepper. Depending on the stock you used, the amounts of salt will differ. Go with your gut and your taste buds.
- Add ditalini to your bowl of pasta when you serve it – this keeps the ditalini from being too mushy when you store the leftovers.
Recipe Notes
Adapted from Solid Good Eats (www.solidgoodeats.com)