Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard

Here's another tasty soup recipe. I generally don't like tomato based soups, but this one has won me over. This soup has a little bit of a kick to it, so if spicy isn't your thing, just cut back on the red pepper flakes. This soup is thick. If you like a brothier soup, I would simply increase the vegetable broth.

I can't wait for the farmers market (and my garden) to get going so I can make this soup with vegetables fresh from the garden! Can't you just taste the freshness? Better get tending to my garden...........Enjoy!

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard:

2 Tbsp EVOO

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1 medium onion, chopped (1 1/2 cups)

2 medium carrots, sliced

2 ribs celery, chopped

1 small zucchini, sliced (1 cup)

1/2 tsp. chopped fresh rosemary

2 cups low-sodium vegetable broth

2 15-oz. cans diced tomatoes

1 15-oz. can small white beans or cannellini beans, rinsed and drained

1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 tbsp oil from jar

1/2 bunch (6oz.) Swiss chard, chopped (kale will work too)

1/2 tsp. chopped fresh thyme

1 cup torn fresh basil

Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onions, carrots, celery, zucchini and rosemary, and cook 10-15 minutes, or until the onions are soft.

Add veg. broth and one can of the diced tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, along with the remaining can of tomatoes, sun-dried tomatoes, and the oil. Puree until smooth, then stir the mixture into the soup, and season with salt and pepper - if desired. Simmer 10 minutes.

Add Swiss chard and thyme, simmer 5 minutes more, or until chard is wilted. Remove from the heat, and stir in basil.

Serves 6-8 (depending on how hungry your guys are :)

See the link below for information on Swiss chard.

http://www.nutrition-and-you.com/swiss-chard.html