Swiss Chard Stew

Name: Swiss Chard Stew
Ingredients: 2/3 cup sun-dried tomatoes (not oil-cured); 1 tablespoon extra-virgin olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, peeled and finely diced; 1 large bunch Swiss chard (10 to 12 ounces); 4 cups water; One 16-ounce can salt-free diced tomatoes, undrained; One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed; 1 1/2 teaspoons Italian herb seasoning; 1 medium yellow summer squash, finely diced; 2 tablespoons minced fresh dill, or 1 teaspoon dried; Salt and freshly ground pepper to taste; 8 fresh basil leaves, thinly sliced

14 ingredients

23 steps

Ingredients

2/3 cup sun-dried tomatoes (not oil-cured)
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and finely diced
1 large bunch Swiss chard (10 to 12 ounces)
4 cups water
One 16-ounce can salt-free diced tomatoes, undrained
One 10- to 12-ounce package frozen vegan tortellini (such as tofu- or spinach-filled), partially thawed
1 1/2 teaspoons Italian herb seasoning
1 medium yellow summer squash, finely diced
2 tablespoons minced fresh dill, or 1 teaspoon dried
Salt and freshly ground pepper to taste
8 fresh basil leaves, thinly sliced

Directions

1

Cover the dried tomatoes with about 1 cup boiling water in a small bowl.
2

Let stand until needed.
3

Heat the oil in a large soup pot.
4

Add the onion, garlic, and carrots and saute over medium-low heat, stirring occasionally, until all are golden.
5

Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately 1/2-by-2-inch shreds.
6

Place in another large pot with just enough water to keep the bottom of the pot moist.
7

Cover and cook until just tender and bright green, about 5 to 7 minutes.
8

Remove from the heat and set aside until needed.
9

Add the water, tomatoes, tortellini, and seasoning to the soup pot.
10

Bring to a rapid simmer, then lower the heat.
11

Cover and simmer gently for 15 minutes, or until the carrots are just tender.
12

Add the squash and dill.
13

Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done.
14

Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency.
15

Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
16

Per serving:
17

Calories: 115
18

Total fat: 4g
19

Protein: 5g
20

Fiber: 4g
21

Carbohydrate: 17g
22

Cholesterol: 0mg
23

Sodium: 437mg