Spicy Sun-Dried Tomato Soup with White Beans and Swiss Chard
Sorry not to get this posted yesterday, but here it is- Better late than never I hope. This will be the last recipe that I post from this months Vegetarian Times Magazine. I can’t wait till next month! I love winter soups. I am always looking for a new recipe. This soup has such a wonderful taste- it warms your heart!
2 tbsp Olive Oil
3 cloves of garlic (minced)
1/2 tsp. red pepper flakes
2 medium carrot, sliced
1 medium onion, chopped
3 ribs celery, chopped (1/2 cup)
1 small zucchini, sliced
1/2 tsp. chopped fresh rosemary
2 cups Veggie Broth
2 15oz. cans diced tomatoes
1 15oz. can small white beans
1/2 cup oil packed sun-dried tomatoes, drained and chopped, plus 2 Tbsp. oil from jar
1/2 bunch Swiss chard, chopped
1/2 tsp. chopped fresh thyme
1 cup torn fresh basil
1. Heat oil in pan, add garlic and red pepper flakes. Cook 1 min. Stir in Carrots, onions, celery, zucchini and rosemary. Cook 10 mins.
2. Add broth, 1 can tomatoes and beans. Scoop 1 cup of mixture into a food processor or blender. Add remaining can of tomatoes and sundried tomatoes, plus oil to processor and puree until smooth. Stir mixture back into soup.
3. Season with salt and pepper if desired. Simmer 10 mins.
4. Add Swiss chard and thyme. Simmer 5 more mins. Remove from heat and stir in basil.