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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
½ 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.
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