Good hearty soup from VegetarianTimes.com.

Ingredients

1 tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
½ tsp. red pepper flakes
1 medium onion, chopped (1 ½ cups)
2 medium carrots, sliced (1 cup)
2 stalks celery, chopped (½ cup)
1 small zucchini, sliced (1 cup)
½ tsp. chopped fresh rosemary
2 cups low-sodium vegetable broth
2 15-oz. cans diced tomatoes
1 15-oz. can cannellini beans, rinsed and drained
½ cup sun-dried tomatoes
6 oz. Swiss chard, chopped
½ tsp. chopped fresh thyme
1 cup fresh basil

Preparation

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.

Nutrition

8 servings