Winter Minestrone

Recipe Ingredients

2		Swiss chard
2 tablespoons	30ml	Olive oil
2		Red onions - roughly chopped
1		Fennel bulb - roughly chopped (large)
3		Slender carrots - thinly sliced
1 tablespoon	15ml	Minced garlic
1		Tomato puree - (14 1/2 oz)
3		Low sodium chicken broth - (14 1/2 oz ea)
		(or low sodium vegetable broth)
1		Cannellini beans - (15 oz) - rinsed, drained
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Red pepper flakes
1/2 teaspoon	2.5ml	Red wine vinegar
1/4 teaspoon	1.3ml	Salt
		Grated pecorino cheese

Recipe Instructions

Strip chard leaves from stems, then stack leaves and slice. Roughly chop stems. Heat oil in large pot over medium-high heat. Add onion, fennel, carrots, chard stems and garlic. Cook until onions soften, stirring often, about 12 minutes.

Add 1/2 chard leaves, tomato puree, broth, beans, oregano, red pepper flakes, vinegar and salt. Stir well. Bring to boil then reduce heat and simmer, uncovered, 30 minutes.

Soup should be thick; if it appears too thick, cautiously add more water to taste. Stir remaining chard leaves into hot soup a few minutes before serving and cook until just heated through, about 1 minute. Adjust seasoning to taste.

Serve immediately. Pass pecorino cheese separately.

This recipe yields 6 to 8 main-course servings, 11 to 12 cups.

Each of 8 servings: 173 calories; 794 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 8 grams protein; 1.69 grams fiber

Source:
The Los Angeles Times, 01-06-1999

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