Be sure to check that the vegetable broth is also gluten-free as some spices have an anti-bonding agent that contains gluten. Here are the best Swiss chard recipes to use up a bunch of this nutrient-packed vegetable! This step can be done while preparing the rest of the soup. When olive oil is heated and shimmering, add the onions (photo 1) Sauté the onions until tender, about 3 minutes. Add pasta and cook until al dente, about 3 minutes. Stir in swiss chard and simmer until tender, about 3 to 5 minutes longer. Garnish with additional Parmesan cheese. Once water boils, add the ditalini, and cook them until tender. https://www.theblendergirl.com/recipe/swiss-chard-and-chickpea-soup Add the olive oil. It's low-fat, vegetarian and vegan, and the Swiss chard makes it very nourishing. Stir in Swiss chard and simmer until tender, about 3 to 5 minutes longer. In a large soup pot, bring chicken stock to a boil. Serve a basket of warm, homemade bread with this while bean and pasta soup for a complete quick and easy weeknight supper. (Yes, that’s chard stepping into the famous spinach artichoke pairing.) Add uncooked pasta and let it them get tender, then stir in swiss chard. Bring a pot of water to boil. Simmer uncovered 8 minutes. Chard is a nutritious, green leafy vegetable with a taste that is a bit milder than spinach. Ditalini (small pasta) How to make swiss chard soup – step by step. Add pasta and cook until al dente (slightly undercooked), about 3 minutes. Heat a large pot over medium heat. Correct seasoning. But you can use it in so many other ways: in Italian soups, omelettes, and of course…chard artichoke dip! Reduce heat to medium and add carrots and meatballs. Use raw chard in green salads, sauté it with garlic and olive oil, or bake it into a frittata. https://www.elliekrieger.com/recipe/lentil-macaroni-soup-swiss-chard It can also be made gluten-free by substituting gluten-free pasta or orzo. The star is simple sauteed chard, topped with toasted nuts and Parmesan cheese and served as a side dish. Season soup to taste with salt and pepper. Divide mozzarella into six serving bowls and ladle soup into bowls.