Search This Blog

Sunday, November 29, 2009

Chard & White Bean Soup

What to do with a big bunch of rainbow chard?

2 tbs olive oil
1 bunch rainbow chard coarsely chopped w/ stems (or any greens)
4 large cloves of garlic chopped
1 large onion chopped
1 can Canellini (white beans) drained & rinsed
1/2 cup whole wheat elbow macaroni
1 qt vegetable broth
1/2 tsp dried sage
2 tbs fresh lemon juice
salt & pepper

Heat oil and saute onions & garlic until soft. Add beans and sage, then stir for a minute. Add chard and stir until it starts to wilt. Add vegetable broth and bring to a boil. Reduce to simmer, and add macaroni. Cover and cook for about 30 minutes. Add lemon juice. Salt & pepper to taste. Best served with a slice of sourdough or other crusty bread that has been toasted and spread with olive oil & crushed garlic.

I forgot to take a photo of the finished soup, which is much more appetizing. So I included a picture of a nice place to serve your dinner... Editorial comment: we don't use the dining room enough and I am on a campaign to stop eating in front of the TV.

No comments: