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Swiss Chard Soup

Source

The Art of Real Food by Joanne Neft and Laura Kenny

Ingredients

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2 Tbs olive oil
2 cloves garlic
2 stalks celery chopped
2 carrots chopped
1 bunch chard leaves coarsely chopped
3 cups stock
2 potatoes peeled, halved and thinly sliced
1⁄4 pound penne pasta
salt and pepper to taste
1⁄2 cup Parmesan cheese grated

Directions ( Default | Numbered )

In a large pot, heat oil and lightly saute garlic, celery, and carrots. Add chard leaves and saute 2-3 minutes. Add stock and potatoes and bring to a boil. Add pasta, reduce heat to simmer and cook 10-15 minutes, until pasta is tender. Season to taste with salt and pepper. Garnish with cheese.

  1. In a large pot, heat oil and lightly saute garlic, celery, and carrots. Add chard leaves and saute 2-3 minutes. Add stock and potatoes and bring to a boil. Add pasta, reduce heat to simmer and cook 10-15 minutes, until pasta is tender. Season to taste with salt and pepper. Garnish with cheese.

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