Tasty Tuesday!

Sun Dried Tomato Soup with White Beans and Swiss Chard

     My soup intake this winter was far less than last year. I think that's because we didn't have much of a winter at all here in Maryland. There was little to no snow accumulation this winter which is quite the opposite from year's past. I must admit, I missed seeing snow. I always enjoyed watching the snow fall or going for the occasional hike but one thing I don't miss is the shoveling. Trying to dig my way out of my own house, clearing my drive way and the neighbor's, and clearing falling branches off my car got really old after a while. 

     This was probably the most unusual winter in recent memory. I didn't even make one dish featuring root vegetables for crying out loud! Anyway, here is one soup recipe that I came to enjoy over the past few months. Try it out. Enjoy!

• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon of red pepper flakes
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1/2 teaspoon of dried rosemary
• 2 cups of low sodium vegetable broth
• 2 15 ounce cans of diced tomatoes
• 1 15 ounce can of white beans or cannellini beans, drained
• 1/2 cup sun dried tomatoes in oil, plus 2 tablespoons of oil from the jar.
• 1/2 bunch of swiss chard.
• 1/2 teaspoon of thyme
• 1 cup of basil, torn or roughly chopped

1. Heal oil in a large saucepan over medium heat. Add the garlic and red pepper flakes. Cook for about a minute. Then add the onion, carrots, celery, rosemary, and cook until the onion are soft.
2. Add the 2 cups of broth, both cans of tomatoes, sun dried tomatoes, and 2 tablespoons of oil from jar. Season with salt and pepper and simmer for another 10 minutes or so.
3. Add the swiss chard and thyme and simmer for another few minutes or until chard has wilted. Remove from the heat and stir in basil.

This recipe was adapted from a recipe found in Vegetarian Times Magazine
http://www.vegetariantimes.com/recipes/11176 

Take care of yourself and each other...