Saturday, April 16, 2011

Comfort Food

Rainy days like yesterday always make me crave soup. In my mind, there is nothing better than curling up on the couch with a steaming bowl of soup and crusty bread! Usually, once a week my husband and I whip out the big spoons and bowls to enjoy one of our favorite comfort foods!
This is a delicious recipe from Vegetarian Times that serves 8. I make this with spinach instead of swiss chard and dried sun-dried tomatoes instead of oil packed.

Spicy Sun-Dried Tomato Soup with White Beans and Swiss Chard


  • 2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/2 tsp. red pepper flakes
  • 1 medium onion, chopped (1 1/2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 2 ribs celery, chopped (1/2 cup)
  • 1 small zucchini, sliced (1 cup)
  • 1/2 tsp. chopped rosemary
  • 2 cups low sodium vegetable broth
  • 2- 15 oz. cans diced tomatoes
  • 1- 15 oz. can small white beans, rinsed and drained
  • 1/2 cup oil packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
  • 1/2 bunch (6 oz.) Swiss chard, chopped
  • 1/2 tsp. chopped fresh thyme
  • 1 cup torn basil

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.

If you have leftovers, this soup freezes very well and is just as tasty re-heated!

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