1 Saute onion, chard stems, carrot, garlic, and seasonings in oil in a large pot over medium-high heat; cook for 5 minutes.
2 Deglaze with wine and reduce until nearly evaporated. Stir in broth and tomatoes, and bring to a boil. Reduce heat and simmer 5-7 minutes, then add the cooked pasts, beans, salt and pepper.
3 Saute chard leaves in oil in a large saute pan over medium-high heat. Cook until wilted, season with salt, then add to the soup.
4 Garnish servings of soup with Parmesan.
Serving
Suggestions
Caprese Salad
Originally Submitted
10/20/2013
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