I am not too sure how I feel about this way, since it is probably the worse way of doing it. However, I will still share it anyways. I think that at some point in all women's lives, we have this really important event which we have to diet fast.
Here is what you need and what you need to do:
What you will need:
- 1 or 2 carrots
- 1 small onion or half of large
- 1 bunch swiss chard
- 2 stalks celery
- 2 C fresh green beans
- 2 zucchini
- 1 32oz chicken broth
- 2 14.5oz cans chopped tomatoes
- 1 15oz can cannellini beans drained
- 1/2 C basmati or jasmine rice (optional, for a more hearty meal)
- 2 cloves garlic chopped
- 1T Italian seasoning
- fresh basil for garnish
- Parmesan cheese for garnish
- piece of Parmesan cheese rind (optional but if you have some add it for extra deliciousness)
- olive oil
- salt and pepper
1) First we’ll get our vegetables ready. Coarsely chop carrots. Chop onion, celery and garlic. Trim stems of Swiss chard and coarsely chop. Partially peel zucchini and cut into 1 inch pieces. Cut green beans into 1 inch pieces. Rinse and drain cannenelli beans and set aside.
2) Pour a few tablespoons of olive oil in bottom of large soup pot. Add onions, garlic, celery and carrots. Sprinkle on some Italian seasoning and saute for about five minutes until onions are translucent.
3) Add the green beans and saute on low for about 10 more minutes
4) Add the chopped Swiss chard and saute for about 10 minutes more. It’s like spinach and will wilt down when cooked so don’t worry that there is too much.
5) Now you can add the broth, cans of tomatoes, and Parmesan rind (optional). I like to chop the tomatoes a bit more so there will be no large chunks. Bring to a boil and turn down to low boil and simmer for about 20-30 minutes. Fresh green beans take a while to cook (note: You can use frozen beans if you want. If you do, add the green beans in the next step) Season to taste with salt and cracked pepper. You can add a teaspoon or so of chicken boullion instead of salt. Or a great alternative to a lot of salt (and one of my favorite health tips) is squeezing a bit of fresh lemon.
6) Add the rice and let cook for about 15 minutes, then add the zucchini and cannellini beans. Continue to simmer until the rice and zucchini are cooked. I partially cover my pot so it won’t cook down too much. If it does you can add more broth. I added an extra cup or so of water and a few teaspoons of Knorr chicken boullion.
7) Top as you like with some basil and a small sprinkle of parmesan cheese. It also tastes amazing the next day and will keep in the fridge for 3-4 days. This makes a large pot of soup. 5-6 servings. Hope you enjoy!