So I love beans, especially in soup. As a part of my on going project to learn to love foods that up until now I was pretty sure I didn't like, I am opening my life to greens - spinach, broccoli, asparagus, kale, chard etc. I'm sure I will get past it, but there's something off putting to me about wilted greens, like sauted spinach and kale and whatever. But like I said, I am determined to learn to like it. I mean, I learned to like beer and alcohol.
This soup is a good venue for swiss chard.
INGREDIENTS
Extra virgin olive oil
1 medium red onion, chopped
2 stalks celery, chopped
1 large red bell pepper, seeded and chopped
1/2 large green bell pepper, seeded and chopped
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 (14.5 ounce can diced tomatoes in juice)
8 cups chicken stock (or fresh cold water)
2 or 3 large chicken breasts, cut up into bite sized chunks
3 cans cannellini beans, rinsed
1/2 cup basmati rice, rinsed
1 bunch swiss chard, washed and chopped, heavy stems removed
salt and freshly ground pepper to taste
METHOD
Heat the olive oil over medium high heat. Saute the onion, celery, bell peppers, and garlic until onion is soft and translucent. Add the herbs and tomatoes; continue to cook for 1 minute or so, stirring often.
Add the stock (or cold water) chicken, and the beans; bring to a boil and simmer for 30 minutes.
Stir in the rice and the swiss chard. Continue simmering for about 15 minutes, until the rice is cooked. Season with salt and pepper.
I made this tonight, except instead of rice I used some roasted yam and carrot that I had leftover. yum!
Posted by: ams | September 19, 2008 at 11:18 AM