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Ingredients
2 Tablespoons olive oil
2 Large onions, chopped
2 Medium leeks, halved, sliced
2 Large carrots, sliced
2 Parsnips, chopped
2 Small turnips, chopped
1 Bunch Swiss chard
6 Large garlic cloves, minced
6 Red new potatoes, unpeeled, diced 3/4" pieces
2 (32 oz) Containers chicken or vegetable broth
1 1/2 Tablespoons dried basil
1 Teaspoon salt
1/2 Teaspoon pepper
1 (15 oz OR 19oz) Can cannellini beans, drained, rinsed
Garlic Toast
1 1/2 Teaspoons olive oil
1 Small garlic clove, minced
8 Slices Ciabatta bread
1/2 Cup grated Parmigiano Reggiano cheese
Instructions
Heat 2 tablespoons oil in large pot over medium-high heat until hot; add onions, leeks, carrots, parsnips and turnips; stir to combine. Place circle of parchment paper or foil on top of vegetables; cover and reduce heat to medium. Cook 5 to 8 minutes or until vegetables have begun to sweat and are glistening.
Meanwhile, diagonally slice chard stems to equal 1 cup. Coarsely chop chard leaves to equal 3 cups.
Remove cover and paper from pot. Add 6 garlic cloves; cook 30 seconds or until fragrant. Stir in potatoes. Add broth, basil, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are almost tender.
Stir in beans and chard stems; cook 4 minutes. Add chard leaves; cook 3 to 4 minutes or until tender.
Before serving, heat broiler. Combine 1 1/2 teaspoons oil and 1 garlic clove; brush over both sides of bread. Place on baking sheet. Broil 1 to 2 minutes or until light golden brown, turning once. Top each serving with 1 garlic toast; sprinkle with 1 tablespoon of the cheese.