Leek And Swiss Chard Soup Italian Zuppa Di Porri E Bietole Recipes

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ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)



Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Steps:

  • Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
  • Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
  • Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
  • Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE



Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole image

Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!

Provided by Busters friend

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

  • In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
  • Add the Swiss chard and stock and bring to a simmer.
  • Cook until the chard wilts, about 10 minutes.
  • Add the rice, salt, and pepper.
  • Cover and cook over low heat about 20 minutes until the rice is cooked.
  • Stir in cheese and serve.

Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8

SWISS CHARD SOUP



Swiss Chard Soup image

Make and share this Swiss Chard Soup recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
2 cups swiss chard, coarsely chopped
1 cup onion, chopped
4 cups vegetable stock
1 cup cannellini beans, canned
1 tablespoon fresh lemon juice

Steps:

  • In a 3-quart saucepan, heat the oil over medium-high heat.
  • Add the swiss chard and onion, stirring until softened.
  • Add the broth, cannellini beans, and lemon juice.
  • Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Nutrition Facts : Calories 95.3, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 10.8, Fiber 2.5, Sugar 1.4, Protein 3.4

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