We have been getting the most delicious greens from our CSA. This week we got baby chard… and it was just begging to be thrown into some soup! I don’t usually make vegan soups… I almost always use chicken broth or put some kind of meat in, but I am weaning my way off of it and trying to come up with some great new combos. Yesterday’s butternut squash soup was NOT a good combo. Last week’s beans and greens soup attempt was pretty good. But today…. we have a winner! (although I did use chicken broth) I’m already planning to make this again – it was easy and delicious, and it reminded me of minestrone soup, sans the bread on the bottom.
Winter White Bean and Baby Chard Soup
1 cup shredded carrots
3 stalks celery, chopped
2 medium/large potatoes
4 – 6 cups of greens, chopped (chard, beet greens, kale)
1 large onion, diced
3 cloves of garlic, chopped finely
4 cups chicken broth (or veggie broth to keep it vegan)
3 cups water
2 cups gluten free pasta of choice – small shells or spirals work great
extra virgin olive oil
Saute onions, garlic, carrots, and celery in olive oil until slightly tender. Add chicken broth and water and bring to a boil. Add potatoes and simmer until soft. Add greens and simmer another 5 minutes. Turn off heat, add pasta, and cover. Let sit for 15 minutes. Pasta will cook with heat off. (This helps to avoid mushy noodles in your soup, a common problem with gf pasta.) Serve with Parmesan or Romano cheese on top if dairy is not a problem. 🙂 Enjoy!