Swiss Chard Soup

2 T olive oil  swiss chard soup

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 pepper

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