Chard Soup
1 medium onion, finely chopped
1 Tbsp olive oil
4-6 large chard leaves, stalks separated
(slice leaves into bite-sized pieces, slice stalks into 1/2 inch pieces)
2 cloves garlic, minced
32 ounces vegetable broth
15 oz diced tomatoes
15 oz any white bean, rinsed and drained
1 large potato, diced
1 tsp balsamic vinegar
salt and pepper to taste
Saute onion in oil over medium heat, 5-7 minutes.
Add chard stalks, stir and saute until they start to soften.
Add garlic and chard leaves. Cover and stir occassionally, cook on medium heat 10-15 minutes.
Add broth, tomatoes, beans, and potato, plus one cup water.
Add the vinegar and season with salt and pepper.
You can top with cheese or crumbled fresh Kale Chips.
Great served with toasty fresh bread!
