White Bean, Tomato & Red Chard Soup

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Servings:

Quantity

Ingredients

5 tablespoons

Extra virgin olive oil, divided

1 cup

Onions, chopped

1/2 cup

Leeks, washed and chopped

1 1/2 tablespoons

Fresh garlic, chopped, divided

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree

1 quart

Vegetable broth

1, 14.28 oz. can

Carmelina Brands® Cannellini Beans, rinsed and drained

1 teaspoon

Kosher salt

1/4 teaspoon

Black pepper

1 bunch

Red chard, stemmed, washed and torn

3 slices

Country Italian bread, cut into small cubes

garnish

Parmesan cheese, shaved

In a medium stock pot with lid, heat 3 tablespoons of olive oil over medium high heat. Add onions and leeks, and sauté for 5 to 7 minutes. Add 1 tablespoon of garlic and cook for 1 minute; stirring occasionally. Stir in the Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, and simmer for 5 minutes. Add vegetable broth, Carmelina Brands® Cannellini Beans, salt and pepper, stir to combine. Cover and bring soup to a boil, and then reduce to a simmer. Continue to simmer on low heat for 30 minutes with lid on. Mix chard into the soup and continue to simmer for 10 more minutes.

While soup is simmering, preheat broiler. Place bread cubes on a baking sheet. Drizzle with remaining olive oil and garlic. Season with salt and pepper to taste. Toast bread under broiler for 3-5 minutes or until golden brown, stirring once.

To serve, ladle soup into bowls, and garnish with croutons and parmesan cheese.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™