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Nutritional Recipes

Chard and White Bean Soup

Written by COA Nutrition Team On January 4, 2018

We know how cold these past few days have been… Not fun!

Here is the recipe of a hearty vegetable soup will warm you up from the inside out.

INGREDIENTS:

  • 1 bunch Swiss chard (about 1 lb.)
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 quart fat-skimmed chicken broth
  • 1 cup of diced carrots
  • 1 cup diced celery
  • ½ cup diced white onion
  • 2 cans (15 oz. each) cannellini beans, drained and rinsed
  • 1/2 cup grated Parmesan cheese
  • Salt and fresh-ground pepper to taste

INSTRUCTIONS:

  1. Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.
  2. Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, vegetables, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard and carrots are tender to bite, 10 minutes longer.
  3. Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2-cup Parmesan cheese and add salt and pepper to taste. Ladle into bowls.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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