Quick & Easy Vegetable/Bean Soup

[Guest guest]

1 lb. Swiss chard, thick stem ends removed and discarded (I used organic baby spinach instead)

2 tsp. extra virgin olive oil, plus extra for drizzling

2 celery stalks, chopped

1 small onion, chopped

1 garlic clove, minced

3 cups tomato vegetable juice

2 cups vegetable stock

1 (14.5 oz) can diced tomatoes

1 (15 oz) can navy or other small white beans, rinsed and drained (I used navy)

1/2 tsp. dried oregano (I used 3TB fresh, minced)

Salt and freshly ground black pepper to taste

Submerge chard in cold water and rinse thoroughly; thinly slice stems and coarsely chop leaves.

Heat the oil in a 5-qt dutch oven or other large soup pan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add vegetable juice, stock, tomatoes with juice, beans, and oregano; bring to a low boil.

Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.

Makes 4 (1-3/4 cup) servings

(Note from Sharyn: Since I used baby spinach, and didn't chop it, after the final 5 minutes cooking I've left it on medium-low to wilt down the spinach. I'll leave it on low until we're ready to eat it, but I've already tasted it and it's scrumptious.<G> I'll serve with freshly grated Parmesan cheese and a baguette.)

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[Guest guest]

Soup update: I just found a container of Vince's homemade meatballs and

sausage in the freezer outside, so thawed about half of them out and stuck

them in the soup. (It's still cooking. It's done; we're just not ready to

eat yet.<G>) Of course, that defeats the purpose of the vegetarian part,

but I can never leave a soup recipe alone.

I'd also have stuck in chopped carrots if I'd had some in the fridge.

Sharyn

-----Original Message-----

Note to self: Next time roughly chop the spinach. It would make it easier

to eat....although it's still pretty tasty!

Sharyn

-----Original Message-----

(Note from Sharyn: Since I used baby spinach, and didn't chop it, after the

final 5 minutes cooking I've left it on medium-low to wilt down the spinach.

I'll leave it on low until we're ready to eat it, but I've already tasted it

and it's scrumptious.<G> I'll serve with freshly grated Parmesan cheese and

a baguette.)

--

No virus found in this outgoing message.

Checked by AVG Anti-Virus.

Version: 7.0.344 / Virus Database: 267.11.9/116 - Release Date: 9/30/2005