: :
Forgot password
RECIPE VAULT » Minestrone Chard Soup with Garlic Croutons

REVIEWS FROM OUR RECIPE TESTERS

Sara of Pullman, WA

I loved all the vegetables and how easy it was to put together. This is a great soup recipe and we really liked it. It served 5 for dinner and we have plenty for left-overs. I wasn't sure how I'd like the swiss chard since I had never had it before. It has a nice earthy flavor that reminded me of beets.

Tabitha of Bixby, OK

This recipe is great if you are short on time and still want a wonderful soup. I used baby spinach instead of chard and it turned out fantastic. This will be added as one of our regular cold weather dishes.

Minestrone Chard Soup with Garlic Croutons

Recipe by Silvana Nardone.

  • Serves 4
  • Prep time: 15 minutes
  • Cook time: 70 minutes
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 medium zucchini, chopped
  • 4 cups vegetable or chicken broth
  • One 24-ounce jar strained tomatoes
  • One 15-ounce can cannellini beans, drained
  • ½ pound swiss chard, stemmed and chopped
  • Salt and pepper
  • 2 tablespoons plus 1 teaspoon finely chopped parsley
  • 1 cup gluten-free elbow pasta, cooked until al dente
  • 1 large clove garlic, sliced
  • 2 slices gluten-free bread, cut into ½-inch pieces
  • ¼ cup parmesan cheese (optional)
  1. In a soup pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots and zucchini; cook until softened, about 5 minutes. Add the broth and tomatoes and bring to a boil. Reduce the heat, cover and simmer for about 1 hour. Stir in the beans and chard and cook until just wilted. Stir in 2 tablespoons parsley and season with salt and pepper.
  2. Meanwhile, heat the remaining 1 tablespoon olive oil over medium- high heat in a large skillet until hot, but not smoking. Add the garlic and fry until golden; remove the garlic and discard. Add the bread and cook, turning occasionally, until crunchy and golden. Toss with the remaining 1 teaspoon parsley and the cheese, if using. Serve with the soup.

NUTRITIONAL INFO

1 BOWL: CALORIES 302; FAT 11.6 g (sat 1.4 g, mono 7.5 g, poly 1.0 g); PROTEIN 9.2 g; CARBS 43.2 g; FIBER 9.4 g; CHOLEST 0.0 mg; IRON 5.9 mg; SODIUM 1036 mg; CALCIUM 192 mg

IN THE RECIPE VAULT

Grilled Corn-Thyme Bread Pudding

Pear Pie

Cracker-Crusted Sloppy Joe Pie

Classic Gingerbread House

Jam-Filled Cookies

» SUBSCRIBE TO SEE THESE AND MORE RECIPES