Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes
Total Time30minutes
Servings4Servings
Ingredients
1Tbsp./½ oz. extra virgin olive oil
1cup/4 oz. finely chopped onion
½cup/2 oz. finely chopped carrot
1tsp.thyme leaves
½tsp.finely chopped rosemary
1Tbsp.finely chopped garlic
2cup/2 oz. Swiss chard sliced into ¼” ribbons
4cupsno sodium added chicken broth*
114 oz. can plum tomatoes
¼cupancini de pepe
¼cupsliced basil
Instructions
Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.