Spicy Sundried Tomato Soup with White Beans & Swiss Chard

Spicy Sundried Tomato Soup with White Beans & Swiss Chard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes 

medium onion, chopped 

2 medium carrots, sliced 

2 ribs celery, chopped

1 small zucchini, sliced 

1/2 teaspoon chopped fresh rosemary

2 cups vegetable broth

4 cups diced tomatoes

2 cups cannellini beans, cooked

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

6 ounces Swiss chard, chopped

1 teaspoon chopped fresh thyme

1 cup torn fresh basil

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, 2 cups tomatoes, and beans.

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

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

7. Simmer10 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.