Tuscan Tomato Soup

Name: Tuscan Tomato Soup
Ingredients: 1 tablespoon olive oil; 2 onions, chopped (about 4 cups); 2 carrots, peeled and chopped (about 1 cup); 2 celery ribs, chopped (about 3/4 cup); 8 cups vegetable broth; 8 cloves garlic, minced; 2 (28 ounce) cans diced tomatoes (packed in juice); 12 cup parsley, chopped; salt and pepper; 8 cups swiss chard, packed and chopped (about 20 ounces); 4 cups cooked white beans (2 15-oz cans); 2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc); 1 cup fresh basil, chopped

13 ingredients

13 steps

Ingredients

1 tablespoon olive oil
2 onions, chopped (about 4 cups)
2 carrots, peeled and chopped (about 1 cup)
2 celery ribs, chopped (about 3/4 cup)
8 cups vegetable broth
8 cloves garlic, minced
2 (28 ounce) cans diced tomatoes (packed in juice)
12 cup parsley, chopped
salt and pepper
8 cups swiss chard, packed and chopped (about 20 ounces)
4 cups cooked white beans (2 15-oz cans)
2 cups whole wheat pasta, cooked al dente and drained (elbows, stars, rotini, etc)
1 cup fresh basil, chopped

Directions

1

Heat olive oil in a stockpot on medium heat.
2

Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
3

Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
4

Bring to a boil, then reduce heat to low.
5

Simmer for 30 minutes, uncovered.
6

Stir in parsley and check for seasoning.
7

Add additional salt and pepper if necessary.
8

Add Swiss Chard and beans and bring to a boil.
9

Reduce heat to low, simmer until chard is tender, about 5 minutes.
10

Add cooked pasta to soup.
11

Stir in basil and cook about 1 minute until wilted.
12

Ladle soup into bowls.
13

Serve immediately.