Swiss Chard Barley and Cannellini Bean Soup
From mystic_river1 16 years ago
- 45 minutes to make
- Serves 4
Take advantage of this late, great summer-early fall vegetable and try out this tasty soup recipe from Lee's market in Westport, MA
Ingredients
- 1 pound swiss chard shopping list
- ¼1/4cup extra-virgin olive oil shopping list
- 1 cup onion, finely chopped shopping list
- 1/2 cup carrot, finely chopped shopping list
- 1/2 cup celery, finely chopped shopping list
- 1/2 cup roma tomatoes, small diced shopping list
- to taste - salt shopping list
- 5 cups chicken broth, beef broth, or water shopping list
- 1/2 cup pearl barley shopping list
- 1 1/2 cups cooked cannellini beans -canned may be used shopping list
- to taste - freshly ground black pepper shopping list
- 1/4 cup freshly grated parmigiano cheese shopping list
How to make it
- Soak the Swiss Chard in cold water for 10 min., then drain and wash well.
- Slice the stalks crosswise 1/8 inch thick.
- Cut the leaves into 1/4 inch wide strips.
- Heat the olive oil and sauté the onion.
- Add the carrot and celery and cook a couple minutes.
- Add the tomatoes, continue cooking a couple minutes longer.
- Add Swiss chard and season with a pinch of salt.
- Cover and cook over low heat for 1/2 hour.
- Meanwhile, bring stock to a boil.
- Add the barley and simmer until tender, about 35 minutes.
- Drain the barley, reserving the liquid.
- Add the barley and beans to the chard, stir well and cook for a couple minutes.
- Stir in enough reserved liquid to reach soup consistency desired. Season to taste with salt and black pepper.
- Laddle into bowls and top with grated cheese.
The Rating
Reviewed by 10 people-
mmmmm smells, I mean, sounds wonderful!!!
morninlite
in Kalamazoo loved it
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love the ingredients in this and the flavor
momo_55grandma
in Mountianview loved it
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Wow, JM GF - this sounds and looks so comforting and delicious. Thanks for always offering us such great eats! Hugs and ^5. :)
lunasea
in Orlando loved it
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