Swiss Chard Soup

It’s the middle of “winter” here in Central Florida and we have a bumper crop of Swiss Chard. Chard is one of our favorite greens, as it is mild-tasting and goes in many different dishes. It’s also pretty easy to grow. We’ve had some leaves this year that look like elephant ears! What to do with all of it??? Well, chard goes great in a variety of soups and we all enjoyed this one. I hope you do too!

Ingredients:

• 2 medium onions, finely chopped
• 4-6 large chard leaves, stalks separated (leaves should be in 1- to 3-inch pieces, stalks sliced to ¼-½ inch pieces)
• 2-3 medium garlic cloves, minced
• 32 ounces vegetable broth (I like McKay’s)
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini (or any white) beans, rinsed and drained
• 1 large potato, diced
• 1 T balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Water sauté onion over medium heat. (About 5-7 minutes, until onion begins to brown.)
2. Add chard stalks, stir and sauté until they are starting to get soft. Add garlic and chard leaves.  Cover and stir occasionally, cooking on medium heat for 10-15 min. (until the leaves begin to shrink).
3. Add broth, tomatoes, beans and potato, plus 1 cup water. Bring to a simmer, and cook about 15 minutes, uncovered.
4. Add 1 T balsamic vinegar, and salt and pepper to taste.
5. Portion into bowls, and serve. (The flavors actually develop even more the longer it sits. I like to make soups like this and serve them the next day for the best flavor).

Approximately 12 servings

About 60 calories per serving!