Swiss Chard And Tortellini Soup Food

TUSCAN SWISS CHARD AND BEANS SOUP

Steps:

• Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
• In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
• Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
• Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
• Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
• Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
• Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
• Yields: 4 to 6 servings.

TUSCAN CHARD AND CANNELLINI BEAN SOUP

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.

SWISS CHARD BEAN SOUP

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.

SWISS CHARD AND TORTELLINI SOUP

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.

LENTIL AND SWISS CHARD SOUP

Steps:

• In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
• Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
• Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

THE BEST SWISS CHARD SOUP

Steps:

• In Dutch oven or soup kettle, sauté carrot, zucchini, yellow squash, and onion in oil until tender. Add garlic and sauté 1 minute longer. Add broth, Swiss chard, beans, tomatoes, thyme, salt, oregano, and pepper.
• Bring to boil, reduce heat, simmer, uncovered for 15 minutes or until chard is tender. Just before serving, sprinkle with parmesan cheese.
• Tip: I prefer to use fire roasted tomatoes for an added kick of flavor. Depending on your tastes - add garlic as needed.

SWISS CHARD STEW

Steps:

• Cover the dried tomatoes with about 1 cup boiling water in a small bowl. Let stand until needed.
• Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, stirring occasionally, until all are golden.
• Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
• Add the water, tomatoes, tortellini, and seasoning to the soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
• Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
• Nutrition Information
• Per serving:
• Calories: 115
• Total fat: 4g
• Protein: 5g
• Fiber: 4g
• Carbohydrate: 17g
• Cholesterol: 0mg
• Sodium: 437mg

TORTELLINI IN BROTH WITH SWISS CHARD AND PECORINO

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.

SWISS CHARD SOUP WITH TORTELLINI AND SUN-DRIED TOMATOES

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.