Thursday, June 11, 2009

Butternut, Swiss Chard, and White Bean Soup

1 Tbsp. Olive oil
1 large onion, chopped
3 large carrots, chopped medium
3 stalks celery, chopped
1 sprig fresh rosemary
4 sprigs fresh thyme
16 ounces of canned white beans
8 cups vegetable stock
1 tsp. Fresh rosemary, chopped
2 cups butternut squash, diced
4 garlic cloves, sliced
Salt and pepper
4 cups swiss chard leaves, chopped
1-2 cups vegetable stock for thinning soup
1/2 cup Soy Supreme Sour Cream (by tofutti)
1 cup of croutons

Sauté onion, celery, and carrot in olive oil until softened trying not to let brown. Add in white beans, rosemary sprig, thyme sprig, vegetable stock, and pepper. Bring to a boil and then allow simmering for 10 minutes. Add in the butternut squash, garlic, fresh rosemary, minced garlic and salt and pepper to taste. With the lid on, allow to cook for another 20 minutes. Stir in swiss chard just before serving and use remaining vegetable stock to thin soup if too thick. Pull out sprigs of rosemary, and thyme. Add the salt to correct seasonings. Serve with a dollop of sour cream and croutons.

Yields: 6 servings

1 comment:

  1. Sommer - you inspire me. I have printed out this and the crepes as my new recipes for the month. Wish me luck