VEGETABLE AND BEAN SOUP

VEGETABLE AND BEAN SOUP image

Yield 4

Number Of Ingredients 9

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(1-pound) bunch Swiss chard, thick stem ends removed and discarded
2 teaspoons extra-virgin olive oil, plus extra for drizzling
2 celery stalks, chopped
1 small onion, chopped
1 garlic clove, minced
3 cups low-sodium tomato vegetable juice
1 (14 1/2-ounce) can navy or other small white beans, rinsed and drained
1/2 teaspoon dried oregano
Salt and freshly ground black pepper

Steps:

Submerge chard in cold water and rinse thoroughly" thinly slice stems and coarsely chop leaves. Heat 2 teaspoons of the oil in a large sauce pan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, tomatoes with juice, beans, and oregano; bring to a low boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.