Foodie Friday: More stuff about Greens!
Not Martha has a great blog post up about how to blanch and freeze kale. So, if you have a bunch around right now, I highly recommend you check out this link.
Turtleini Tomato Chard Soup: Adapted from this recipe.
Abby calls tortellini “turtle-ini”. So, of course, that’s the name of this soup now!
Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced onion (about 1/2 small onion)
- 1 clove garlic, minced
- 4 to 6 cups broth, chicken or vegetable
- 1 (14-ounce) can chopped tomatoes
- 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
- Coarse grained salt and cracked black pepper
- One bunch chard leaves, stripped from the stalk and chopped (chop up the stalk separately and save in the freezer for making stock or cook them with the onions and garlic in this recipe).
- 1/4 cup freshly grated Parmesan, very loosely packed
Directions
In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add chard greens and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
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