1/2 onion, diced
1 small leek (white and light green parts only), chopped
1 clove garlic, minced
8 oz (1 cup) Swiss chard, shredded
1/2 tsp salt
pinch dried thyme
6 cups chicken stock
1 cup cooked small pasta
2 T lemon juice
grated Parmesan cheese
- Saute onion and leek in oil over medium heat until softened, about 5 minutes.
- Add garlic, Swiss chard, salt, pepper and thyme. Cook until chard is wilted, about 5 minutes.
- Add stock and bring to boil. Reduce heat, simmer until chard is softened but not darkened, about 10 minutes
- Transfer 1 cup to blender and puree. Return to pot and heat. Stir in pasta and lemon juice. Serve sprinkled with Parmesan cheese.
*Recipe from Canadian Living