|Swiss Chard Soup & a glass of Nebbiolo|
Swiss Chard Soup
EVOO to cover the bottom of your soup pot
1/2 onion, chopped small
2 carrots, peeled and sliced into rounds
3 garlic cloves, smashed
1 stalk of celery*, diced (yikes - I was out so used a dash of celery salt)
1/2 t kosher salt
1/4 t fresh rosemary (can substitute dried)
2 anchovy fillets
1 t Italian seasoning
2 bay leaves
1 bunch of swiss chard (can substitute kale)
1 can red kidney beans
8 c of chicken broth
1 c of dried, small pasta (I use Ditalini)
salt and pepper to taste
Parmesan Cheese, grated for serving
1. Prepare your veggies - rinse the chard, chop your onions & carrots. I also took a moment to chop the chard stems in half-moons and the chard in short ribbons. Drain your beans.
2. Heat your pot and cover with EVOO.
3. Add onions, carrots, garlic cloves and *celery to the pot. I use 1/2 t kosher salt here to help them 'sweat'. Saute for several minutes until the onions are translucent.
4. While waiting, mince the anchovy fillets and rosemary together to almost a paste. Add to the saute with the bay leaves. Leave on med-low heat to soften further, 5 minutes or so.
5. Add your chard and beans - I covered to help the greens wilt a bit. Once the leaves had reduced by almost half, I remove the garlic and bay leaves. (If you minced your garlic, I think it is perfectly fine to leave it in the soup.) Add the broth. Bring to a boil. If your soup needs more liquid (some ingredients are not exact - it should be to your liking) then I recommend adding water or more broth.
5 Add the dried pasta, return to a simmer and let cook for 6 minutes more. Season to taste with salt and pepper. Serve with grated parmesan.
Great reheated the next day!