Sunday, January 3, 2010

Sunday Soup

Spicy Tomato Soup with White Beans and Swiss Chard

2 Tbs Olive Oil
1/2 tsp. red pepper flakes (more or less depending on you 'spicy' tolerance)
1 medium onion, chopped
3 medium carrots, chopped
4 celery stalks, chopped
2 small zucchini, chopped
1/2 tsp. rosemary
1 32 oz box of low sodium vegetable broth
1 can diced tomatoes
1 can diced fire roasted tomatoes
2 cans small white or cannelli beans
1 bunch of Swiss Chard
1/2 tsp thye
1 cup torn fresh basil

  1. Heat Oil in large sauce pan over high heat. Add red pepper flakes and stir in onion, carrots, celery, zucchini and theyme. Cook 10 minutes or until onion is soft.
  2. Add broth, 1 can of tomatoes and 1 cand beans. Stir. Scoop 1 cup of mixture and put in blender. Puree and then return to pot. Add remaining tomatoes and beans. Salt and Pepper to taste. Simmer 10 minutes
  3. Add Swiss Chard and thyme, simmer until chard is limp (5 minutes)
  4. Remove from heat, stir in basil

Adapted from here

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