tuscan bean & swiss chard soup
Source of Recipe
Miavita
List of Ingredients
Olive oil cooking spray
4 large plum tomatoes (about 10 oz/300 g)
2 medium carrots, peeled and quartered lengthwise
1 medium onion, cut into 8 wedges
6 cloves garlic, unpeeled
6 cups (1.5 quarts/1.4 liters) vegetable or chicken broth
8 ounces (240 g) trimmed Swiss chard, chopped
3/4 cup (3 oz/90 g) uncooked small macaroni
1 bay leaf
1 teaspoon sea salt
1 15-ounce (450-g) can Great Northern or navy beans, rinsed and drained
Freshly ground black pepper
Recipe
1 Preheat the oven to 400 degrees F (220 degrees C). Spray a baking sheet with sides with cooking spray.
2 Slice stem ends off tomatoes and cut tomatoes in half lengthwise. Spread tomato halves, onion wedges, carrots and garlic on the baking sheet. Spray the vegetables with cooking spray. Roast for 30 minutes or until the vegetables are brown in spots and tender, stirring occasionally.
3 Slice carrots into 1/2-inch (1.25-cm) pieces and set aside. Peel garlic cloves and place in a food processor along with tomatoes and onion wedges. Pour 1/2 cup (4 fl oz/120 ml) of the broth onto the baking sheet to loosen any browned bits clinging to sheet; pour this liquid into the processor. Process until roughly pureed, but not smooth. Transfer to a large saucepan.
4 Add the remaining broth, the Swiss chard, macaroni, bay leaf and salt to the saucepan. Bring the soup to a gentle boil over medium heat. Cover, reduce the heat and simmer for 10 minutes. Stir in beans and carrots and cook until heated through, about 3 minutes.
5 Remove the bay leaf. Ladle the soup into bowls, sprinkle with pepper and serve.
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