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Italian Wedding Soup with Swiss Chard, Carrots, & Tomatoes

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1 Tbsp./½ oz. extra virgin olive oil
  • 1 cup/4 oz. finely chopped onion
  • ½ cup/2 oz. finely chopped carrot
  • 1 tsp. thyme leaves
  • ½ tsp. finely chopped rosemary
  • 1 Tbsp. finely chopped garlic
  • 2 cup/2 oz. Swiss chard sliced into ¼” ribbons
  • 4 cups no sodium added chicken broth*
  • 1 14 oz. can plum tomatoes
  • ¼ cup ancini de pepe
  • ¼ cup sliced basil

Instructions

  1. Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
  2. Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
  3. Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.
  4. Divide between 4 bowls and sprinkle with basil.

Recipe Notes

An exclusive SharethePasta.org recipe.