Latest revision as of 01:24, 2 February 2011

Serves: 8

Active Time: 20 minutes

Total Time: 1 hour 30 minutes

From: Fresh - January/February 2010

Ingredients

2 tsp Olive oil

1 ea Spanish onion, med, peeled and diced

1 svg Head fennel, diced small

1 svg Swiss Chard, fresh, trimmed and coarsely chopped

3 ea Carrots, diced

2 ea Celery stalk, diced

4 ea Garlic cloves, peeled and sliced

2 16 oz Can/Jar White beans, rinsed, drained

8 cup Low sodium vegetable broth

1/4 cup Fresh basil leaves, chopped

1/4 cup Parmesan cheese, grated

1 svg Lemon wedges

Directions

Step 1

Heat a large stockpot over medium heat and add the oil. When oil is hot, add onion, fennel, chard stems, carrots, celery, and garlic and cook until tender, about 10 to 15 minutes.

Step 2

Add beans, broth, and chard leaves and bring to a gentle boil. Maintain a simmer for about 10 minutes. Turn heat to low and cook, partially covered, until vegetables are meltingly tender, about 45 minutes to 1 hour.

Step 3

To serve, ladle soup into bowls. Sprinkle with basil, and serve Parmesan and lemon wedges on the side.