Tuscan Vegetable Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 large red onions or 1 leek, roughly chopped
• 1 1/2 stalks celery, roughly chopped
• 3 tablespoons extra virgin olive oil
• 1/4 lb swiss chard, cleaned and torn in half or 1/2 ounce porcini mushroom, soaked and drained
• 1/2 hot red pepper, fresh, dried
• 1/2 cup tomato (seeded, juiced, and chopped if fresh or drained and diced if canned)
• 3 cups hot water
• sea salt
• 1 teaspoon parsley, chopped

Recipe

recipe

• 1 directions:.
• 2 place the toasted bread in two soup bowls.
• 3 place the onion and celery in a 3-quart, heavy-bottomed, non reactive pot.
• 4 drizzle with extra virgin olive oil and stir to coat.
• 5 cook over a medium-low heat, or until the onion is translucent but not brown.
• 6 add swiss chard (or porcini, if using) and stir briefly to wilt.
• 7 add hot pepper, tomatoes, and simmering water.
• 8 season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
• 9 as vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.
• 10 at the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.
• 11 add the parsley to the soup.
• 12 . makes 2 servings.
• 13 that's it!