A bowl full of colourful nutritious goodness. A hot bowl of soup always hits the spot, whether it is for lunch, dinner or a snack.
1 large bunch of swiss chard, stemmed and chopped
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large onion diced finely
3 celery stalks diced
4 carrots diced
4 zucchini diced
3 garlic cloves whole
3 Yukon gold potatoes diced
2 bay leaves
2 tablespoons of tomato paste
8 cups of vegetable or chicken stock
1/3 cup farro
2 cups cooked white navy beans
salt and pepper
1/4 teaspoon of turmeric
METHOD:
Heat olive oil over medium heat, add onion, celery and carrot. Salt vegetables and saute for about 8 minutes. Add whole garlic and saute for 1 minute.
Add farro, potatoes, tomato paste, bay leaves, turmeric and stock. Increase heat to high and bring to a boil. Cover and lower to a simmer for 20 minutes.
Using a slotted spoon, fish out the garlic and bay leaves.
In this order, add zucchini, beans and swiss chard. Cover and bring to a boil. Stir and then lower heat and simmer until the zucchini and the swiss chard are tender. About 10 minutes .
Season with salt and pepper to taste.
TIPS:
1. Do not substitute swiss chard with spinach. Spinach has a very different texture.
2. You can substitute quick cooking pearl barley for the farro.
.
