Magic Soup ( Swiss Chard Vegetable Soup)

This is one of those family recipes that is steeped in tradition, it has a reputation all its own. I learned how to make this soup from my Nonna, she would make this soup for us when we were feeling under the weather. Colds and flu are no match for this soup, one bowl of this nutritious vegetable goodness has sickness beating a hasty retreat. It holds a special place in my recipe line up, now I am passing the  Magic onto you.

This recipes make a large pot of soup,approx 20 servings, you may want to have freezer containers ready for left overs. It freezes well and when thawed can be thinned with a bit of water or broth. You can also add cooked small noodles like macaroni or small shell pasta to make it a more hearty meal.

Ingredients

  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 tablespoons olive oil
  • 2 cups carrots chopped
  • 2 cups celery chopped
  • 4 cups potatoes cubed
  • 2 cups yellow or green zucchini chopped(optional)
  • 8 heaping teaspoons of Epicure Vegetable or Chicken Bouillon
  • 8 cups water

  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh basil
  •  1 bunch of swiss chard roughly chopped (leaves and stems) tip: be sure to wash your chard very well as sand and dirt can get trapped in the leaves.
  •  salt and pepper to taste
  • Parmesan cheese for garnish

Directions

  1. In a large stock pot over medium high heat pour in olive oil, onions and garlic. Saute for 3-5 minutes or until translucent.
  2.  Add carrots, celery,potato and zucchini to the pot and continue to saute all the vegetables together for another 5-7 minutes ,stirring to avoid having them stick to the bottom of the pot.
  3. Add  water, bouillon, parsley, basil , salt and pepper to the pot. Bring to a boil then reduce heat to medium low and simmer for 30 minutes stirring occasionally.
  4. At this point vegetables should be just about done, it is now time to add the chopped chard to the pot, it does not require a long cooking time. Cook for another 8-10 minutes until vegetables are fork tender.
  5. You can serve it as a chunky vegetable soup or you can use an immersion blender or good old potato masher to blend all the ingredients to make it a creamier type of soup with out adding any dairy.You can top it with Parmesan cheese if you wish.

This soup is vegan friendly and gluten free, but I choose serve it with garlic toast and a side salad. You can customize the sides and toppings to suit your dietary needs.