Type what you have

Ingredients

• ✓ red swiss chard leaf
• 15-bean soup mix
• olive oil
• onion
• carrot
• crimini mushroom
• celery
• dinosaur kale
• garlic
• vegetable broth
• bay leaf
• rosemary
• basil
• salt
• black pepper

Instructions

1. 1 Place bean soup mix (without seasoning packet) into a large container; cover with several inches of cool water. Let stand 8 hours to overnight. Strain and rinse.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
3. 3 Pour broth over vegetable mixture; bring to a boil.
4. 4 Reduce the heat; add bay leaves, rosemary, basil, salt, and black pepper. Add strained beans; simmer until softened, 1 ½ to 2 hours.

By tamara

Ingredients

• ✓ red swiss chard leaf
• olive oil
• onion
• garlic
• red swiss chard stem
• vegetable stock powder
• salt
• pepper
• tomato
• feta cheese
• heavy cream

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add chard stems and cook until softened, about 5 minutes.
2. 2 Place chard leaves in pot, cover, and simmer over low heat until leaves are wilted, about 8 minutes. Season with vegetable stock, salt, and pepper; stir in tomatoes and feta cheese and cook until feta starts to melt, 2 minutes. Pour in cream and heat for another 2 minutes.

By barbara