The Lenten season is here, so I’m offering a vegetarian version of one of my favorite soups. Hope you’ll like it!
1 large bunch Swiss chard, thoroughly washed
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
½ tsp. Aleppo red pepper (NOTE: ½ tsp. paprika with a dash of cayenne pepper may be substituted)
½ tsp. kosher salt, or to taste
¼ tsp. black pepper, or to taste
1 tsp. dried basil leaves, crushed, or to taste
2 Tbsp. tomato paste (or red pepper paste)
1- 16 oz. can diced tomatoes - including the liquid
4 cups water
1 can white beans, drained and rinsed
3 Tbsp. lemon juice
1. To prepare the Swiss chard:
· Trim the stems from the leaves and wash well. Chop stems into small pieces.
· Thoroughly wash each leaf of the chard to remove every particle of grit and sand. Remove thick ribs from leaves. Cut leaves into bite-sized pieces. Set aside until ready to use.
NOTE: The soup tastes better the next day, after flavors have blended.