Since Kale is all the rage and literally, always out of stock, each time I visit the grocery store, I've been opting for it's lesser acknowledged, sibling of a dark green.
The rainbow chard really adds to the magical properties of this soup. I mean when you just need a little extra TLC (maybe for no particular reason), soup is the ultimate comfort food, without the guilt of something far more greasy. In just on bite you've got every flavor and ingredient asking for your taste buds attention. Soup isn't particularly sexy looking, nor is it sexy to eat, but it sure does get all the senses stimulated at once.
And for that, it seems pretty magical to me! But what makes this very recipe sing its praises, is the that it's well-balanced in all aspects. You've got protein with your lean meat (optional!) and beans. Then you've got your dark greens, carrots and other vegetables. A little bit of carbs, that go a long way. Not to mention, that the flavor profile stands out, because no one spice is over bearing. It's not too earthy or too spicy. The only thing I'd change is adding less of the whole wheat elbow macaroni pasta, as it will soak up much of the liquid making this final product more of a stew than soup.
But let me say that this soup hit the spot...hit the nail right on the head...and the best part? This entire meal came together in less than 30 minutes!
Rainbow Chard White Bean Pesto Soup
Ingredients:
- 1 bunch, chopped and washed rainbow swiss chard ( 1 bag of already washed and chopped chard)
- 1 leek, washed and sliced
- 1/2 yellow onion, diced
- 2-3 medium sized carrots, sliced
- 3 cloves of garlic, minced
- 1 package of pre-cooked, turkey kielbasa sausage link, chopped into quarters (totally optional if you are a vegetarian or vegan!)
- 1/4 cup, whole wheat elbow macaroni (optional)
- 2 cans cannellini or white beans, drained but NOT rinsed (we want the starchy yumminess!)
- 1 Tbs. fresh rosemary, chopped
- 4 cups vegetable stock
- 3 cups water
- Salt and pepper to taste
- Olive oil
- 2 Tbs. of pesto (homemade or pre-made)
Directions:
- In a large pot or Dutch Oven, add about 1 Tbs. of olive oil and heat on medium. Add minced garlic, onions, onions and leeks. Season with salt and pepper. Sautee these until they are soft and translucent, about 6-7 minutes.
2. Add in drained cannellini beans and cook for additional 3-4 minutes. OPTIONAL: I know many readers are veg or vegan, but if you are a meat lover like me, this is the time to add your cooked turkey sausage quarters!
3. Add in stock, water and pasta (optional!) bring the pot to boil. Once this is boiling, bring temperature down to a simmer for 10-15 minutes.
4. Add chard, which will wilt in the heat. Then add fresh, chopped rosemary and stir in pesto.
5. Serve piping hot with a side of some crusty bread! YUM!
This is a very large serving, perfect for lunch or dinner (or both!) for days and days after. But if you so happen to be serving this for one meal, I'd say it serves about 8-10 hungry urbanites :)
Stay dry in this San Francisco "winter"!
