“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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a stockpot on medium heat.
  2. Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
  3. Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
  4. Bring to a boil, then reduce heat to low.
  5. Simmer for 30 minutes, uncovered.
  6. Stir in parsley and check for seasoning.
  7. Add additional salt and pepper if necessary.
  8. Add Swiss Chard and beans and bring to a boil.
  9. Reduce heat to low, simmer until chard is tender, about 5 minutes.
  10. Add cooked pasta to soup.
  11. Stir in basil and cook about 1 minute until wilted.
  12. Ladle soup into bowls.
  13. Serve immediately.

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