1 onion, diced
4 garlic cloves, minced
6 cups vegetable or chicken broth plus more to thin
28 ounce can of crushed tomatoes
1 carrot, diced
1 celery stalk, diced
1 fennel bulb, trimmed and diced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried
1 cup small soup pasta (rings, ditalini, alphabets, bowties, etc.)
4 cups chopped Swiss chard, cabbage, or kale
15 ounce can of cannellini beans, rinsed and drained
1/4 cup pesto (optional)
Salt and Freshly ground black pepper
Heat the oil in a large soup pot over medium heat. Sauté the onion and garlic in the oil for 2 minutes. Add the broth, tomatoes, carrot, celery, fennel, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Add the Swiss chard and beans. Simmer for 5 minutes longer, or until the greens are tender.
Add the pesto, if using, and season to taste with salt and pepper. Serve. The soup will thicken on standing. Thin with additional broth or water, if desired.
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