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White Bean Rainbow Chard Soup

Recipe

Yield: 6 servings

2
tbl olive oil
1
cup diced red onion (1 medium)
1
cup diced carrot
1
bunch of rainbow chard (about 8-9 stalks), leaves and stems separated, stalks chopped in about ¼" pieces and leaves roughly chopped
½
tsp kosher flake salt
¼
tsp ground pepper
¼
tsp crushed red pepper
8
cups of vegetable stock
15.5
oz can of cannellini beans, rinsed and drained
14.5
oz can of diced tomatoes or 1 cup chopped fresh tomato
½
tsp finely chopped fresh rosemary
Parmesan cheese (optional)

Heat the oil over medium high heat in a large pot. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add the chard stalks, salt, pepper, and crushed pepper and saute another 4–5 minutes.

When the veggies have cooked down a bit, add the stock, beans, tomatoes and rosemary. Bring up to a boil, then reduce the heat and simmer about 20 minutes. When the bean have softened a bit, add the chard leaves and cook about 5–8 minutes. Serve nice and hot with a few shavings of good parmesano reggiano on top.