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Ingredients
1 (1 lb) Bunch Swiss chard or escarole
1 Tablespoon olive oil
1 Cup onion, chopped
1 Tablespoon garlic, minced
3 (10 1/2 oz) Cans chicken broth
1 1/2 Soup cans water
1 (14 oz) Can tomatoes, chopped, drained
2 Carrots, sliced
1/2 Teaspoon rosemary
1/4 Teaspoon freshly ground pepper
1 (16 oz) Can cannellini beans, drained
1/4 Cup uncooked orzo pasta
1/4 Cup parsley, chopped
Grated Parmesan cheese
Instructions
Slice chard or escarole stalks 1/4" thick. Slice leafy tops 1" thick. Set aside. Heat oil in saucepan over medium heat. Add onions, saut� until translucent. Add garlic and cook 30 seconds. Add chard stalks, chicken broth (ham broth may be used for a wonderful variation), tomatoes, carrots, rosemary and pepper. Bring to boil; reduce heat and simmer 10 minutes. Stir in beans, pasta, parsley and chard tops. Return to boil, reduce heat and simmer 10 minutes. Serve with Parmesan cheese and Italian bread.