Ingredients. Add garlic and sauté 1 minute longer. Remove the stems and sliver them. Serve immediately with mini cornbread muffins, if desired. After the soup has simmered, add the chicken and the chard leaves and simmer another 5-10 minutes. 3/4 pound Swiss chard, chopped. Chop the rest of the leaves into bite size pieces. When the greens are tender and the chicken is warm, it is done. Add the carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted, about 3 minutes. Serve a basket of warm, homemade bread with the soup and you have a hearty dinner. … Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Add stock and bring to boil; reduce heat, cover and simmer until While this is simmering, wash and pat dry the Swiss chard. 1-3/4 quarts hot chicken stock. Brimming with italian sausage, Swiss chard and northern beans, this hearty soup is the perfect cool-weather dish. Add broth, Swiss chard, beans, tomatoes, thyme, salt, oregano, and pepper. Remove from the heat. When several different colors of chard are bunched and sold together, this is referred to as rainbow chard. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont. Add the stems to the pot. Canned cannellini beans are paired with Swiss chard, a leafy green … Enjoy! Swiss chard has dark green leaves and white stems, but you can also find chard with red, gold, and purple stems. In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Bring to boil, reduce heat, simmer, uncovered for 15 minutes or until chard is tender. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. 3 … This recipe calls for italian sausage, swiss chard, northern beans and more. In Dutch oven or soup kettle, sauté carrot, zucchini, yellow squash, and onion in oil until tender. Set aside. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. This recipe for white bean soup is ready in just 40 minutes, making it convenient enough for a weeknight meal.

Chicken And Chorizo Stir Fry, 61lm Remote Instructions, Claisen Rearrangement Mechanism Allyl Phenyl Ether, Calories In Mini Halloween Kit Kat, Economics Pdf Notes, Apple Cider Vinegar And Blackstrap Molasses Recipe,