North Texas GIG

Soups & Salads

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Vegetable Soup

2 tblsp olive oil

1/4 cup chopped leeks

1 tsp minced garlic

1 cup chopped carrots

3 cups water

2 cans vegetable broth (or chicken)

1 can diced tomatoes

1 tsp dried oregano leaves

cup gf pasta shells

1 bunch Swiss chard

1 lrg can great northern beans

6 tblsp grated parmesan

Heat oil in saucepan, stir in leeks and garlic.  Cook until vegetables are tender.  Stir in carrots, water, broth, tomatoes and oregano.  Boil.  Stir in pasta, simmer 6 min. or until pasta is tender.  Wash chard, trim leaves, cut into 1/4 inch strips and measure out 2 cups.  Add chard and beans to soup, cook five minutes or until tender.  Sprinkle with cheese and enjoy.