Swiss Chard Soup
2 lbs swiss chard cut leaves and stem into small pieces but discard the tough ends of the stem
4 tablespoons olive oil
3 cloves garlic chopped
1/8 teaspoon crushed red pepper
2 15 oz cans diced tomatoes
1 cup chicken or vegetable broth
1 can cannellini beans (drained and rinsed)
1/4 teaspoon black pepper
1. In a large pot of boiling water add swiss chard and simmer over medium heat for 8 minutes till tender. Drain and cool slightly. Then squeeze out excess liquid.
2. In the same pot heat oil then add garlic and red pepper. Keep heat low so garlic doesn't burn 1 minute.
3. When garlic is tender add tomatoes and broth and bring to a boil. Cook on high heat for 3 minutes.
4. Add the beans, swiss chard and black pepper. Keep on medium heat for 3 to 4 minutes.Great for wintery spring day :)
A note on the swiss chard from my mom's kitchen. The day it's bought she boils it, cools it down and then squeezes the excess liquid. Then it goes in the freezer so it's ready for another time. I thought this would be helpful in the summer.
Enjoy on a winter spring day.