I’ve been doing a lot of cooking lately, but I’ve pretty much sucked at the documentation part of things. I could tell you about the amazing chicken tortilla soup I made yesterday for lunch or the wonderful spicy pork loin I roasted the other day, but without photos or a story, there ain’t much to tell.
It’s not that I’m becoming a bad blogger or anything like that, it’s just that with the holidays around the corner and a trip to visit family across the country looming, time is of the essence. I’m sure I’m not the only one feeling pinched by time! Which is why this recipe for a hearty Italian pasta and chard soup is a perfect no-brainer. It’s quick and simple and any leftovers make a delicious speedy and filling lunch. And top this bowl with some organic parmesan cheese…well, you can almost forget about all the directions you are being pulled in.
italian minestrone with beans, pasta and chard
2 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 rib of celery, diced
1 carrot, diced
1/2 red pepper, diced
1 large can of diced tomatoes
1/2 c small soup pasta (I used a tiny pasta that was shaped like a baby’s tears)
2 c chard, cut into fat ribbons
5-6 c vegetable broth
1 can cannellini beans, rinsed and drained
1/2 t dried oregano
1/2 t dried basil
1 t teaspoon salt
1 t teaspoon black pepper
In a large pot, heat oil over medium heat and add in onions. Saute until soft and then stir in the garlic, red pepper, carrots and sprinkle with 1/2 t of salt. Add in the tomatoes and pasta and the vegetable broth, stirring constantly so the pasta doesn’t stick to the bottom of the pot. Add in chard, beans and the remaining herbs and spices. Lower heat and cover until vegetables are done, about 15-20 minutes. Serve in big bowls topped with freshly grated parmesan.