Easy Eats - January/February 2012

1 medium onion, chopped 2 medium carrots, chopped 2 medium zucchini,

chopped

4 cups vegetable or
chicken broth
One 24-ounce jar strained
tomatoes
One 15-ounce can cannellini
beans, drained
½ pound swiss chard,

stemmed and chopped Salt and pepper

2 tablespoons plus 1 teaspoon finely chopped parsley

1 cup gluten-free elbow pasta, cooked until al dente

1 large clove garlic, sliced

2 slices gluten-free bread, cut into ½-inch pieces

¼ cup parmesan cheese (optional)

1 In a soup pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrots and zucchini; cook until softened, about 5 minutes. Add the broth and tomatoes and bring to a boil. Reduce the heat, cover and simmer for about 1 hour. Stir in the beans and chard and cook until just wilted. Stir in 2 tablespoons parsley and season with salt and pepper.

2 Meanwhile, heat the remaining 1 tablespoon olive oil over medium-high heat in a large skillet until hot, but not smoking. Add the garlic and fry until golden; remove the garlic and discard. Add the bread and cook, turning occasionally, until crunchy and golden. Toss with the remaining 1 teaspoon parsley and the cheese, if using. Serve with the soup.