Soups for Thursday and a New Recipe from the Chef

Here is another recipe that the Chef would like to share with all of you soup lovers!   

 

 

 

 

 

White Bean, Swiss Chard, Zucchini, Pesto” (Serves 4 people)

INGREDIENTS

~White beans  – 1 ½ cans 

Note:  if using canned beans ,drain liquid to remove the excess sodium.  If going to use dry beans soak overnight ,and then add to soup until tender)

~white onion, diced fine,   ½ cup

~garlic chopped,  2 tablespoons

~olive oil , 3 tablespoons

~pesto {store bought}, 4 to 5 tablespoons

~carrots, diced, 2 inch ,  ½ cup

~celery, diced ½ inch  ½ cup 

~vegetable stock, 8 cups

~zucchini, ½ inch diced,  1 cup

~swiss chard, diced ¾ inch  2 cups

~sea salt to taste 

~lemon pepper to taste

~green onions diced  ¼ cup

~2 bay leaves

~flat-leaf parsley 3 tablespoons

 METHOD

~heat oil, add onion, carrot s, and celery. Cook for a few minutes. (Do not brown)

~add garlic

~add zucchini

~add stock, bay leaves

~bring to boil, then to simmer, and then add pesto

~when veggies tender, add cooked white beans

~add swiss chard

~add salt and pepper to taste

~add green onion and parsley

Serve with crusty or garlic bread and enjoy!

Note:  You can use red kidney beans,or chick peas instead of white bean

And now for the soups for today:

Mexican Style, Rice, Bean, Chipotle (gluten free and vegan)

Cream of Mushroom

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