Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 172.1

Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 521.6 mg
Total Carbs: 23.2 g
Dietary Fiber: 5.8 g
Protein: 6.0 g

View full nutritional breakdown of Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard calories by ingredient

Introduction

This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest. This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 tbsp olive oil

3 cloves garlic

1/2 tsp. red pepper flakes

1 medium onion, chopped

2 medium carrots, chopped

2 ribs celery, chopped

1 small zucchini, sliced

1/2 tsp. chopped fresh rosemary

2 cups vegetable broth

2 15-oz cans diced tomatoes

1 15-oz can white beans, drained & rinsed

1/2 cup oil-packed sun-dried tomatoes, drained and chopped + 2 tbsp oil from jar

1/2 bunch Swiss chard, chopped

1/2 tsp. chopped fresh thyme

1 cup torn fresh basil

Directions

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes and cook 1 minute, or until garlic is fragrant. Stir in onion, celery, carrots, zucchini, and rosemary, and cook 10-15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Puree until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.

Makes 8 1.5-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EVERDENE.