Swiss Chard, Parsley, and Garlic Soup

Name: Swiss Chard, Parsley, and Garlic Soup
Yield: Makes 8 Servings
Cuisine: Italy
Ingredients: 1 large bunch of Swiss chard, stems removed—about 2 pounds; 12 ounces after trimming; 3 tablespoons olive oil; 1 teaspoon fresh chopped thyme, marjoram, or oregano or ½ teaspoon dried; 1 teaspoon fresh chopped thyme, marjoram, or oregano or ½ teaspoon dried; 1 teaspoon fresh chopped thyme, marjoram, or oregano or ½ teaspoon dried; 3 garlic cloves, finely chopped; 2 medium-size onions, finely chopped; 2 fresh hot chilies such as jalapeños, seeded and finely chopped; 2 fresh hot chilies such as jalapeños, seeded and finely chopped; grated Parmesan cheese; ½ cup finely chopped parsley leaves; salt and pepper; 6 cups chicken broth; 4 medium-size tomatoes, peeled, seeded, and chopped, or 2 cups canned, seeded and drained; slices of French or Italian bread, lightly toasted; olive oil; salt and pepper; slices of French or Italian bread, lightly toasted

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

1 first made this soup one lazy afternoon—inventing as I went along. When I added the hot chilies, I wasn’t sure whether the soup was going to come out Italian or Mexican, but the result is distinctly Italian. Whatever its nationality, this soup is delicious and satisfying.

Ingredients

1 large bunch of Swiss chard, stems removed—about 2 pounds; 12 ounces after trimming

Europe
Italy
Lunch
Mediterranean
Soup
Spicy

Method

Shred the Swiss chard by cutting the stems out of the leaves, rolling up each leaf into a small sausage shape, and then slicing the rolls as thinly as possible—⅛ to ¼ inch thick is a good width. You should have about 4 tightly packed cups.

Combine the garlic, onions, chilies, and olive oil in a