Cannellini Bean Soup with Swiss Chard and Tomatoes

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Cannellini Bean Soup with Swiss Chard and Tomatoes

I like this soup because it is comforting.  I am a big fan of Swiss Chard.  I usually serve with either garlic or toasted cheese bread with the cheese being a sharper cheese. 

1/4 cup olive oil

3 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper, to taste

1 carrot, thinly sliced

1 cup tomatoes, chopped

4 cups of vegetable broth

2 cups of cannellini beans, cooked

2 pounds Swiss chard, cut crosswise into 2-inch strips

Black pepper freshly ground to taste

Minced parsley, garnish

1. In the saucepan, heat the oil.

2. Add the garlic, crushed red pepper and carrots and cook over moderate heat until the garlic is golden 1 minute.

3. Add the broth and tomatoes and bring to a boil.

4. Add the beans and simmer over moderately high heat for 3 minutes.

5. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes.

6. Season the soup with parsley and serve with crusty garlic or cheese bread.