Making this soup in my Houston kitchen on a fall Sunday afternoon evokes memories of my time spent on a Tuscan farm. It sounds too good to be true, but these savory smells can transport you there too! Have the kids help you peel carrot and potatoes and stir. This treat can be enjoyed throughout the week in a thermos at lunch, bringing the warmth of your home to the office or school lunch table.
- 2 garlic cloves, minced
- 1 teaspoon chili flakes
- 1 tablespoon extra virgin olive oil
- 8 cups free-range organic chicken broth
- 1 14.5 oz can Italian plum tomatoes, crushed
- 2 halves or 1 full boneless skinless chicken breast cut into pieces
- 1 medium Yukon Gold potato, diced
- 1 can Italian white beans, chickpeas or kidney beans, drained and rinsed
- 2-3 stalks red chard, cut into one-inch pieces tough ribs removed
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- Handfull fresh Italian parsley, minced
- Pinch salt
- Twist pepper (for extra kick, and for garnish only)
- Grated Parmesan cheese
1. In a large pot, sauté garlic and chili in extra virgin olive oil.
2. Add broth and tomatoes.
3. Add chicken.
4. After about five minutes add potato.
5. Cook on a gentle boil for about 15 minutes.
6. Add beans, chard, carrots and celery, and simmer for a few more minutes. Don’t over cook.
7. Ladle into warm bowls. Finish with parsley, Parmesan, and taste for salt and pepper.
Nutritional information is based on 6 servings, and does not include grated Parmesan cheese.