November 27, 2012
I don’t know about you guys, but it is time for me to take it a little easy after last weekend! Hope you enjoy a lighter but still delicious dinner!
- 1 bunch Swiss chard, rinsed thoroughly
- 4 medium tomatoes
- 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1/4-in. dice
- 2 medium zucchini, quartered lengthwise and cut into 1/4-in. pieces
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 2 cups shredded savoy or green cabbage
- 1 can (14 1/2 oz.) chickpeas (garbanzos), rinsed and drained
- 3- to 4-in. parmesan cheese rind
- 4 cups reduced-sodium chicken broth
- About 1/2 cup freshly shredded parmesan
- Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons, and set both aside separately.
- Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skin with a paring knife or vegetable peeler. Cut tomatoes into quarters, remove seeds, and chop. Set tomatoes aside.
- Whirl half of cannellini beans with 1/2 cup water in a blender until smooth. Set bean purée aside.
- Cook olive oil and garlic in a large pot over medium-high heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems, and salt. Cook, stirring, until stems are tender, about 5 minutes. Add white wine and cabbage. Cook, stirring, until cabbage wilts, 2 to 3 minutes.
- Add reserved chard leaves, remaining cannellini beans, the chopped tomatoes, bean purée, chickpeas, parmesan rind, and broth. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.
See full post here: Annabelle Breakey Photography :: Blog2012-11-27.