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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 3 | clove | garlic minced | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | medium | Carrots, sliced into thin coins | 2 | cups | broth, vegetable, organic | 1 | ounce | diced tomatoes (2 cans 15 Oz each) | 1 | cup | white beans, can (16 oz.) | 1/2 | cup | sun-dried tomatoes, oil packed, chopped | 4 | leaves | chard |
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Steps
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Sequence
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Step
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| | 1 | 1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil |
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