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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 large red onions or 1 leek, roughly chopped |
1 1/2 stalks celery, roughly chopped |
3 tablespoons extra virgin olive oil |
1/4 lb swiss chard, cleaned and torn in half or 1/2 ounce porcini mushroom, soaked and drained |
1/2 hot red pepper, fresh, dried |
1/2 cup tomato (seeded, juiced, and chopped if fresh or drained and diced if canned) |
3 cups hot water |
sea salt |
1 teaspoon parsley, chopped |
Directions:
1. Directions:.
2. Place the toasted bread in two soup bowls.
3. Place the onion and celery in a 3-quart, heavy-bottomed, non reactive pot.
4. Drizzle with extra virgin olive oil and stir to coat.
5. Cook over a medium-low heat, or until the onion is translucent but not brown.
6. Add Swiss chard (or porcini, if using) and stir briefly to wilt.
7. Add hot pepper, tomatoes, and simmering water.
8. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
9. As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.
10. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.
11. Add the parsley to the soup.
12. . Makes 2 servings.
13. That's it!
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