Swiss Chard and Cannelini Bean Soup (serves 4)


We have had such a bumper crop of swiss chard this year that we’ve been cooking and freezing it several time a week.  Here is a great way to use it by making a quick and hearty soup supper. This is an Italian inspired dish, but for a bit of Southern Flair, serve it with pickled okra, cornbread, and hot pepper sauce. ~ Glyn

1 recipe sautéed swiss chard (click for recipe)
1 can cannellini beans, drained
8 oz boneless pork loin,  cut into 1/2 inch cubes (optional)
1/4 c grated romano cheese

Thaw the greens and bring to a bubble.  Add the cubed pork (if using) and simmer 20 minutes.  Add the drained beans and simmer until heated through.

Adjust the seasoning, adding vinegar or hot sauce if desired and serve topped with the cheese.

This entry was posted by Glyn Ruppe-Melnyk.

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