I buy my parmesan cheese from Costco because it is such a good deal. I also love parmesan cheese and go through it quite quickly so I had this big parmesan cheese rind I wanted to do something with. If you read this blog frequently, you’ll know that I love soup so I said “I’ll put it in some soup!” Hence this soup was born. I think it has an “Italian feel” with the white beans, cheese rind, and gnocchi. I found it very comforting and I hope you do too!
I’ll also share with you my secret for cutting up leafy greens. Take each leaf and stack them one on top of the other. Then roll it up like a sushi roll. Hold it down and cut thin ribbons.
White bean, gnocchi and Swiss chard soup
Prep time: 15 minutes
Cook time: 40 minutes
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
4 stalks celery, chopped
Salt and pepper
1 can diced tomatoes
2 cans white beans, drained and rinsed
1 tsp tumeric
2 tsp oregano
1 tsp crushed red pepper
1 parmesan rind
6 cups broth (chicken or vegetable)
16 oz. package of potato gnocchi
1 bunch Swiss chard, cut into thin ribbons
Juice of 1 lemon
Heat some olive oil in a Dutch oven. Add the onion and cook for about 7 minutes or until starting to brown. Add in the garlic and cook for a minute. Add in the carrots and celery and cook for a few more minutes. Add everything from diced tomatoes to crushed red pepper and give it a stir. Then add in the parmesan rind and the broth. Bring to a boil then reduce to a simmer for 20 minutes. Add in the gnocchi, chard and lemon and cook for about 10 more minutes or until the gnocchi is cooked and the chard is wilted. Serve in a bowl with some parmesan cheese on top and a side of bread.