Spicy Sun Dried Tomato Soup with White Beans & Swiss Chard

Tasty, healthy and hearty soup that will warm your bones on the colder days. Depending on your heat level, you can add more red pepper flakes or omit if you prefer a milder soup. I prefer the heat, so I do add more red pepper flakes.

2 Tbs. olive oil

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 medium onion, chopped

2 medium carrots, sliced

2 ribs celery, chopped

1 small zucchini, sliced

1/2 tsp. chopped fresh rosemary

2 cups vegetable broth

2 15-oz. cans diced tomatoes

1 15-oz. can cannellini beans, rinsed and drained

1/2 cup sun-dried tomatoes, chopped

1/2 bunch Swiss chard, chopped

1/2 tsp. chopped fresh thyme

1 cup torn fresh basil

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Spicy Sun Dried Tomato Soup with White Beans & Swiss Chard

1. Heat oil in large saucepan over medium heat.

2. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant.

3. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

4. Add broth, 1 can tomatoes, and beans.

5. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, and sun dried tomatoes.

6. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired.

7. Simmer 10 minutes.

8. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted.

9. Remove pan from heat, and stir in basil.