Spicy Cannelloni Swiss Chard Soup

It’s almost July here in Maine, but this year it’s still quite cool outside. In fact, today is barely out of the fifties. This completely abnormal summer weather has thrown my system for a shock – and for a craving of warm delicious stew.  Last week at the farmers market I picked up some amazing rainbow chard, which happens to be one of my favorite greens hands down. Not only does it taste delicious, but it looks amazing as well. So I knew this weekend exactly what to make with my chard. This one pot soup is warm, delicious and easily vegetarian if you omit the bacon and use vegetable broth.

Spicy Cannellini Swiss Chard Soup

Ingredients:

  • 2 bunches rainbow swiss chard
  • 2 medium onions, diced
  • 4 carrots, peeled and chopped
  • 3 ribs celery, chopped
  • Couple cloves garlic, minced
  • 1 can cannelloni beans
  • 4 strips Bacon (eliminate for vegan, or use fake bacon)
  • 1 pad butter
  • 2 cups elbow macaroni
  • 9 cups water or broth
  • splash of white wine
  • bullion (chicken or vegetable) if using water instead of broth
  • cumin to taste
  • crushed red pepper to taste
  • salt and pepper to taste

Directions

  1. Prepare vegetables before you start cooking. Dice two large onions, mince garlic and chop carrots and celery. Chop stalks of swiss chard, remove greens and discard the ribs.  Chop or rip up chard to bite size pieces.
  2. Heat a large pot up with butter. Add in strips of bacon until crispy. Remove bacon, leaving fat (If skipping bacon, add butter to pot and skip to next step).
  3. Add onions and let cook for 5 minutes until translucent, stirring occasionally. De-glaze the pan with a splash of white wine.
  4. Add in garlic, carrots, celery and diced stalks of rainbow chard. Let cook an additional 5 minutes.
  5. Pour water/broth over vegetables and add bullion (if using). Let simmer 5 minutes, add chard. Let cook for 15 minutes over medium heat. Add cracked red pepper and cumin.
  6. Add 2 cups elbow macaroni.
  7. Once macaroni is cooked, turn the heat off and add can of cannelloni beans, including juice. Stir just to heat up beans.
  8. Add salt and pepper to taste.

Om.nom.nom.

On a side note, how cute are these measuring cups my friend bought us for my bridal shower?

Happy Warm Soup on Oddly Cold Days,

Heather