CSA member Theresa shared this recipe for a gluten free, vegetarian version of an Italian wedding soup – using fresh rather than canned tomatoes, of course!
Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 cup onion finely chopped
- ½ cup carrot finely chopped
- 1 tsp. thyme leaves
- ½ tsp. rosemary finely chopped
- 1 Tbsp. garlic finely chopped
- 2 cup Swiss chard sliced into ¼” ribbons
- 4 cups no sodium added chicken broth
- 1 14 oz. can plum tomatoes
- ¼ cup ancini de pepe
- ¼ cup basil sliced
Instructions
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Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
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Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
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Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.
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Divide between 4 bowls and sprinkle with basil.