This soup was awesomesauce! For real.
I was worried it might taste “too healthy”.
You know how that is…too bland, too much “green flavor” and not enough richness.
But this soup was delicious.
I totally give it an A+.
In fact, I talked about it for like an hour after dinner last night. Because I’m a total food-nerd and I can’t help myself.
It’s low-sodium, totally vegetarian (vegan in fact!) and pretty much a big, warm grandma hug in a bowl.
One last thing before I share the recipe…
I came across this soup on one of my fave food blogs, Eats Well With Others. Joanne has such spunk and personality that I want to fly to New York City and cook and eat with her for a whole weekend. Her blog is a great mix of creative, healthy vegetarian food, sinfully delicious desserts and her fun adventures in dating, running and medical school.
Plus, she was gracious enough to leave a comment here on ye ole blog when I made her Pink Lady Cupcakes. Cause she’s not to big and fancy to take time for those kinds of things
Ok, ok, here’s the details on the soup!
- 1 tbsp olive oil
- 6 medium carrots, roughly chopped
- 1 large red onion, coarsely chopped
- 1 head of garlic, cloves peeled (The whole head! Then mince the cloves)
- 1 large bunch swiss chard, leaves roughly chopped and stalks sliced
- 28 oz canned diced tomatoes (I used Trader Joe’s low sodium)
- ½ head cabbage, heart removed and leaves cut into strips
- 1 15 oz can cannellini beans
- 4 cups vegetable broth, boiling (I used Naturally Preferred Organic Vegetable Broth and I highly recommend it. I’m pretty sure some of the awesome richness came from using a quality veggie stock)
- Salt and black pepper, to taste
- Freshly grated parmesan, for serving (optional)
- Heat the olive oil in a large saucepan and slowly fry the carrots and onion. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic and chard stalks and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add the Swiss chard leaves, the cabbage, the beans, and the boiling stock. Bring to a boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed (mine didn’t).
- Serve hot with Parmesan or no cheese at all since the soup is amazing on it’s own!