Juliette's

A quick and easy minestone soup with chickpeas,kidney beans and swiss chard.  This recipe is naturally gluten free as it uses no pasta.  

 

​Serves : 8 ❤ Prep Time: 10min ❤ Cook Time: 30min 

 

 

​  Ingredients

• 1 tablespoons olive oil

• 1 medium onion, diced

• 2 stalks celery, sliced

• 2 carrots, sliced

• 6 cloves garlic, minced

• 1/2 bunch chard (silverbeet), chopped

• 6 cups chicken or vegetable stock

• 1 (14oz can) kidney beans, drained

• 1 (14oz can) chickpeas, drained

• 1 (14oz can) stewed tomatoes

• 1 sprig fresh rosemary

• 1 teaspoon dried parsley

• salt and pepper, to taste
  
  Directions

1. Heat olive oil in a large saucepan over medium-high. Stir in onions, carrots and celery then cook until onions begin to soften.  Stir in garlic and chard and stir until chard begins to wilt. 

 

2. Stir in the remaining ingredients and season to        taste with salt and pepper. Bring to a boil, reduce    heat, then simmer until carrots and celery are soft.