Tuscan Swiss Chard and Bread Soup
- Vegetable recipes
- Peanut free
- Low calorie
- Nut free
This comforting, warming soup helps you incorporate dark leafy greens into your diet. The bread is used as a flavouring ingredient as well as a thickener in the soup.
Ingredients
- 3 cups (750 mL) cubed crustless day-old ciabatta or other Italian bread
- Half bunch Swiss chard (12 oz/375 g)
- 4 cups (1 L) chicken or vegetable stock
- 1 can (28 oz/796 mL) tomatoes, finely chopped, including juice
- 4 cloves garlic, crushed
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) dried marjoram or oregano
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) chopped fresh flat-leaf parsley
- 1/4 cup (60 mL) grated Parmesan cheese
Preparation
In bowl, drizzle 1 cup (250 mL) cold water over bread, tossing to moisten; squeeze out excess liquid and set aside.
Trim Swiss chard leaves; shred leaves finely and dice stems. Set aside separately.
In large pot, bring 2 cups (500 mL) water, stock, tomatoes and their juice, garlic, half of the oil, marjoram, salt and pepper to boil; add chard stems; reduce heat and simmer, covered, until stems are tender, about 15 minutes. Add soaked bread and half of the parsley. Simmer until bread is falling apart, about 10 minutes. Add Swiss chard leaves; simmer until tender, 3 to 5 minutes. Stir in remaining parsley; cook for 30 seconds.
Ladle into warmed soup bowls and drizzle with remaining olive oil; sprinkle with cheese.
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