SWISS CHARD AND WHITE BEAN MINESTRONE
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Provided by ddav0962
Categories Chard
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
- Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.
Nutrition Facts : Calories 218.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 240.6, Carbohydrate 31.2, Fiber 8.1, Sugar 2.5, Protein 11.7
CHICK-PEAS AND SWISS CHARD
Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
CHICKPEAS WITH CHARD
Steps:
- Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
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