Prep 15 mins
Cook 45 mins
This soup gets a standing ovation in my kitchen for packing a nutritious bunch of veggies and pasta into a hearty tomato soup base. It's a crowd pleaser and is wonderful on a cool autumn night or as a warming winter meal with a thick piece of bread.
- 1 tablespoon olive oil
- 2 onions, chopped (about 4 cups)
- 2 carrots, peeled and chopped (about 1 cup)
- 2 celery ribs, chopped (about 3/4 cup)
- 8 cups vegetable broth
- 8 cloves garlic, minced
- 2 (28 ounce) cans diced tomatoes (packed in juice)
- 1⁄2 cup parsley, chopped
- salt and pepper
- 8 cups swiss chard, packed and chopped (about 20 ounces)
- 4 cups cooked white beans (2 15-oz cans)
- 2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
- 1 cup fresh basil, chopped
- Heat olive oil in a stockpot on medium heat.
- Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
- Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, uncovered.
- Stir in parsley and check for seasoning.
- Add additional salt and pepper if necessary.
- Add Swiss Chard and beans and bring to a boil.
- Reduce heat to low, simmer until chard is tender, about 5 minutes.
- Add cooked pasta to soup.
- Stir in basil and cook about 1 minute until wilted.
- Ladle soup into bowls.
- Serve immediately.
This is a great tasty soup. Next time though I'll put in some tomato paste as I was expecting a more tomatoey (sp) taste. I had to use spinach instead of swiss chard, which I wasn't able to get. As you would expect with all the veges, beans and pasta this is a very filling and satisfying meal.