White Beans & Chard Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cans of white cannellini beans (or kidney) | Drained and rinsed. |
| 1/2 cup of diced celery | Washed, trimmed and diced |
| 1 bunch of sliced scallions or 1 small onion | Peeled, washed, and diced |
| 1/2 cup of chopped fresh parsley | Or 2 Tablespoons dried parsley |
| 4 cups of low sodium chicken broth | |
| 1 large bunch of chard | (Or spinach or escarole). Washed, trimmed and chopped |
| 1 tablespoon of dried basil | |
| 1 teaspoon of dried oregano | |
| ½ teaspoon pepper | |
| 1 teaspoon salt | |
| 3 cloves garlic | Washed, peeled and minced |
| 1 tablespoon of olive oil | |
| ¼ cup grated parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large stock pot. | |
| 2 | Add garlic, scallions, and celery. Cook until tender. | |
| 3 | Add the chicken broth, parsley, seasonings and bring to boil. Reduce heat to simmer. Simmer a five minutes. | |
| 4 | Then add the coarsely shredded greens. | |
| 5 | Cook slowly for 20 minutes or so until greens are cooked through. Add the can of beans and cook another 5 minutes. | Cook until internal temperature reaches 135°F. |
| 6 | Serve hot. with grated cheese on top. |
Posted in Soup Recipes
