Swiss Chard Soup With Tortellini And Sun Dried Tomatoes Recipes

Steps:

• In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Steps:

• Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Steps:

• Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
• Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
• Add the vegetable broth and bring to a gentle boil.
• When the soup is gently boiling add the tortellini.
• If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
• If using fresh let them cook for about 2 minutes before adding the tomatoes.
• Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
• Turn off the heat and add the vinegar, stirring thoroughly.
• Serve in deep bowls sprinkled with the Romano.

Steps:

• cover sun-dried tomatoes with hot water, let stand till needed.
• Heat oil in large soup pot, add onion and carrot and saute over medium heat, covered, stirring occasionoally until onion is golden.
• Wash and trim swiss chard off of ribs, cut into 1/2 in by 2 in shreds. Place in another large pot, steam 5-7 minutes, until limp and bright green (I sometimes skip this part and just let it cook in the soup).
• Add 6 c water (or broth), tomatoes, sun-dried tomatoes and italian seasoning to onion and carrots. Gently simmer covered, for 15 minutes.
• Add the yellow squash , dill and tortellini and simmer 10 more minutes until they are done.
• Stir in swiss chard, season with salt and pepper (can add more water if it seems too crowded).
• top with parmesan cheese.

Steps:

• Bring a small saucepan of water to a boil. Add sun-dried tomatoes. Remove from heat, and allow to sit 1 hour. Drain, discarding water. Coarsely chop drained tomatoes (there should be about 1/4 cup packed). Set aside.
• Heat oven to 350 degrees. Spread pine nuts on a small baking sheet, and bake until light golden brown, about 7 minutes. Set aside.
• Prepare an ice bath, and set aside. Line a baking sheet with paper towels. Set aside. Bring a large pot of salted water to a boil. Choose the twelve largest Swiss chard leaves. Add one leaf at a time to boiling water, and blanch for 10 seconds. Place each leaf in ice bath to cool. Transfer to prepared baking sheet to drain. Roughly chop remaining chard (there should be 4 to 5 cups). Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 5 minutes. Season with coarse salt and freshly ground pepper. Add chopped chard and sun-dried tomatoes. Cook until chard is wilted, about 5 minutes more. Transfer to medium bowl. Set aside to cool.
• Add pine nuts and ricotta to chard mixture. Season with coarse salt and freshly ground pepper. Stir to combine.
• Place a blanched leaf facedown on work surface. Cut out thickest part of stalk to about 1/3 the length of the leaf. Place a scant 1/2 cup of cheese mixture slightly off center toward bottom of leaf. Fold bottom of leaf over mixture. Fold in sides. Fold leaf over, to completely enclose contents. Repeat with remaining leaves and filling.
• Heat a grill pan or an outdoor grill over medium heat. Brush lightly with oil. Grill packets until lightly charred and heated through, about 2 minutes per side. Drizzle with olive oil. Serve immediately.

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Steps:

• In a medium pot, bring broth, rind (if using), and 3 cups water to a boil. Add tortellini and cook according to package instructions. During last minute of cooking, add chard and cook until tender. Remove rind; serve soup with shaved cheese and lemon wedges if desired.