Recipe Name Sundried Tomato Soup with white beans and swiss chard Submitted by Guest Recipe Description Received from vegetarian times magazine Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure 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 Steps Sequence Step 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