Pasta Soup with Swiss Chard and Goat Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 327.8
- Total Fat: 11.8 g
- Cholesterol: 6.7 mg
- Sodium: 1,230.7 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 6.1 g
- Protein: 11.2 g
View full nutritional breakdown of Pasta Soup with Swiss Chard and Goat Cheese calories by ingredient
Introduction
Make this light, versatile spring or summer pasta dish with any mixture of greens. Quicker version of a recipe from Whole Foods' magazine. Make this light, versatile spring or summer pasta dish with any mixture of greens. Quicker version of a recipe from Whole Foods' magazine.Number of Servings: 6
Ingredients
-
2 cups low sodium vegetable broth
2 Tbsp extra virgin olive oil
1/2 lb Swiss chard, chopped
1 1/2 Tbsp chopped fresh garlic
2 plum tomatoes, chopped
1 tsp kosher salt
1/2 tsp ground white pepper
4 cups barely cooked whole grain pasta (8oz. uncooked)
4 oz. crumbled goat cheese
1 oz almonds or other sweet nuts
Directions
1. Boil pasta until just barely cooked. Drain. Set aside.
2. Heat vegetable broth on stovetop or in microwave.
3. While broth is heating, chop almonds and toast in a dry pan. Set aside.
3. In a large saucepan, heat olive oil. Add chard, toss, and wilt for 2 minutes. Add stock, salt, and white pepper, and bring to a boil. When boiling, add barely cooked pasta; reduce heat and toss until heated through. Add goat cheese; toss 2 minutes more. Taste and adjust seasoning.
4. Divide between six shallow bowls, garnish each with 1/6 oz of almonds. Pair with a loaf of crusty bread and a green salad.
Note: just as good the 2nd day, if not better.
Number of Servings: 6
Recipe submitted by SparkPeople user HELGMELIA.
2. Heat vegetable broth on stovetop or in microwave.
3. While broth is heating, chop almonds and toast in a dry pan. Set aside.
3. In a large saucepan, heat olive oil. Add chard, toss, and wilt for 2 minutes. Add stock, salt, and white pepper, and bring to a boil. When boiling, add barely cooked pasta; reduce heat and toss until heated through. Add goat cheese; toss 2 minutes more. Taste and adjust seasoning.
4. Divide between six shallow bowls, garnish each with 1/6 oz of almonds. Pair with a loaf of crusty bread and a green salad.
Note: just as good the 2nd day, if not better.
Number of Servings: 6
Recipe submitted by SparkPeople user HELGMELIA.
